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    Home » Recipes » Cakes, biscuits and dessert recipes

    Banana oat cakes

    Published: Mar 27, 2020 · Modified: May 30, 2024 by VJ · This post may contain affiliate links · Leave a Comment

    Jump to recipe

    Banana oat cakes are the perfect way to use those old over-ripe bananas lurking at the bottom of your fruit bowl. They are packed with oats and coconut for texture, and honey for sweetness. For an additional treat, add a handful of chocolate chips.

    Jump to:
    • Banana oat cakes
    • How to make banana oat cakes
    • Step-by-step instructions
    • Save for later
    • Related Recipes
    • 📋The recipe

    Banana oat cakes

    I originally wanted to call this recipe banana oat cookies, but because of the texture, I decided to go with banana oat cakes. Cookies (or biscuits as we call them in the UK) are supposed to be crispy, whereas the texture of these cakes is a little softer than a biscuit - more like a cake.

    This is the ideal recipe for using up over-ripe bananas that are on the verge of being thrown out. And they are so simple to make. The basic ingredients are oats, honey, butter, and of course some ripe bananas. You don't need any flour, sugar, eggs or milk. If you happen to have coconut or chocolate chips in your pantry you can add these too, but don't worry if you don't, you can make these banana cakes without them.

    No eggs, no flour, no sugar, no milk - how on earth can you make cakes without those ingredients? Well, you can, and here's why it's possible. The oats and honey replace the flour and sugar, and the butter combines with these 2 ingredients during baking to give the structure. The moisture content comes from the bananas.

    Fresh from the oven, the texture of these banana cakes is soft and chewy on the inside, with a slightly crispy exterior. By the next day, you will find they have softened on the outside too, but they will still taste great. I actually prefer them this way, to be honest.

    Because they are packed with oats and honey they are ideal for a quick breakfast on the go and are ideal for popping into lunch boxes. A couple of these will easily keep you going until lunchtime. They are healthy too, as they are full of fibre. And if you are watching your weight they only contain 141 calories (if you make them without the coconut and chocolate chips this goes down to 124 calories).

    Banana oat cakes are very similar to my oat crunchies - if you enjoyed this recipe you may enjoy those too.

    A pile of banana oat cakes in front of a glass of milk.

    How to make banana oat cakes

    **You can get the complete list of ingredients and full instructions on how to make these banana oat cakes on the printable recipe card at the end of this post**

    You will need the following ingredients:

    Bananas - for 12 cakes you will need 2 ripe (or over-ripe) bananas. The riper the bananas the better. These will get mashed up to almost liquid form so the ripest bananas are perfect to use.

    Oats and coconut - you will need 2 cups combined oats/coconut in total. I like to use both oats and coconut in equal quantities, so I use 1 cup of each. You could use all oats, in which case you will need 2 cups of oats, or you could use 1.5 cups of oats and half a cup of coconut. The choice is yours. Don't use less than 1 cup of oats though or the texture will be wrong.

    Honey - this is the sweetener element. You will need 4 tablespoons of runny honey.

    Butter - you can use butter or a butter soft spread, and this has to be completely melted before being added to the mixture.

    Chocolate chips - these are optional, but they make a nice addition. I normally add about 50g.

    Salt - once again, this is optional. If you are using salt you will need ½ teaspoon, added along with the oats.

    Step-by-step instructions

    A collage of 4 images showing steps for mixing banana oat cakes
    • Mash the bananas with a fork until they are nice and runny.
    • Place the bananas in a bowl with the oats, coconut, honey and salt.
    • Mix well to combine
    • Heat the butter in the microwave or on the stove until completely melted, then stir into the mixture
    • Finally, mix in the chocolate chips.
    Two trays of banana oat cakes, one with unbaked biscuits and the other with the baked biscuits.
    • This recipe makes 12 cakes. I didn't portion mine out evenly, so I only got 11!
    • To make sure you get 12 cakes, divide the mixture in the mixing bowl into quarters - each quarter will give you 3 cakes.
    • Take ⅓ of each quarter and roll it into a ball in your hands. If you rinse your hands under cold water before forming the balls the mixture will not stick to your hands.
    • Flatten each ball slightly and place it on a baking tray lined with baking parchment. If you don't have baking parchment grease the baking tray with a little butter or margarine.
    • Repeat until you have rolled all 12 cakes.
    • Preheat the oven to 170C / 325F and bake the cakes for 25 to 30 minutes until golden brown.
    • If the banana cakes start to brown too much, cover them loosely with a sheet of tinfoil.
    • Remove from the oven and allow to cool.

    Note - because there is no sugar in this recipe, these banana oat cakes do not turn out crispy like a biscuit. The texture is softer, due to the honey content, so don't worry if they are soft when they come out of the oven they are supposed to be like that.

    You can store these in an airtight container for up to 3 days.

    If you'd like to be notified of new recipes, why not subscribe to my newsletter? To say thank you, you will receive a free recipe e-book containing some of my most popular cakes and desserts.

    A pile of banana oat cookies next to a glass of milk.

    Save for later

    Why not pin this recipe for banana oat cakes to one of your Pinterest boards so you can find it easily? Just click the image below.

    Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.

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    Visit my cakes, biscuits and dessert recipes page for more delicious bakes. Here are a few you might enjoy:

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    📋The recipe

    Banana oat cakes

    Banana oat cakes are the perfect way to use up those old over-ripe bananas that are lurking at the bottom of your fruit bowl. They are packed with oats and coconut for texture, and honey for sweetness. For an additional treat, add a handful of chocolate chips.
    Recipe by: Veronica
    Baking
    British
    Calories 141
    Prep 10 minutes minutes
    Cook 30 minutes minutes
    Total Time 40 minutes minutes
    Servings: 12 cakes
    Print Pin Comment Bookmark Saved!
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    5 from 4 votes

    (Click the stars to rate this recipe)

    Equipment

    • Mixing bowl
    • Baking sheet
    • Baking parchment
    • Spatula OR wooden spoon

    Ingredients

    • 2 ripe bananas
    • 1 cup /125 grams oats
    • 1 cup / 80 grams desiccated coconut
    • 4 tablespoons honey
    • ¼ cup / 50 grams melted butter
    • ¼ cup / 50 grams chocolate chips
    • ½ teaspoon salt

    Instructions

    • Peel the bananas and mash them with a fork in a mixing bowl
      2 ripe bananas
    • Add the oats and the coconut.
      1 cup /125 grams oats, 1 cup / 80 grams desiccated coconut
    • Add the honey
      4 tablespoons honey
    • Melt the butter and add to the mixture
      ¼ cup / 50 grams melted butter
    • Mix well to combine
    • Mix in the chocolate chips and salt if using.
      ¼ cup / 50 grams chocolate chips, ½ teaspoon salt
    • Divide into 12 pieces and form each piece into a ball. Flatten and place on a baking tray lined with baking parchment.
    • Bake in a preheated oven (170°C / 325°F) for 25 to 30 minutes until nicely browned. If they start to brown too much, cover the tray loosely with a sheet of tinfoil.
    • Remove from oven and allow to cool.

    Nutrition

    Calories - 141kcal | Carbohydrates - 18g | Protein - 1.7g | Fat - 7.6g | Saturated Fat - 5.2g | Cholesterol - 11mg | Sodium - 129mg | Potassium - 137mg | Fiber - 1.9g | Sugar - 10.4g | Calcium - 13mg | Iron - 1mg

    I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

    Unless otherwise stated, a cup is the standard US cup containing 240 ml. In all my recipes this cup is assumed to hold 140g of flour. For help converting other ingredients between cups, grams, ounces and other measures, see my recipe conversion calculator.
    All my recipes are developed and tested at sea-level. For tips on adjusting recipes for high altitudes see my post on baking at high altitudes.
    Tried this recipe?If you made this recipe I'd love it if you could leave me a comment and let me know how it went!
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    About VJ

    Before I started my food blog I was an IT Consultant. Now that I've swapped an office for a kitchen I have a lot more time to spend on things that interest me such as trying out new recipes. Most of my cooking is based around quick and easy meals, mostly made from scratch, using everyday pantry ingredients.

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