Go Back

Banana and oat snack cake

Most of my friends are suspicious of “healthy cakes” until they try my vegan healthy oat and banana slicesor myhealthy oat and banana cookies!  This alternative version is made with kefir ( which is considered the latest superfood but I've drunk since childhood as did my dad) and also egg - both of which make the cake super light and fluffy. This Banana and oat snack cake is still gluten-free, nut-free and sugar-free, so it’s ideal for several diets, healthy breakfasts and afternoon snacks.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 ½ cups porridge oats
  • 1 cup gluten-free flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 Tbsp oil coconut or grapeseed oil
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 1 cup mashed banana about 3 medium
  • ½ cup kefir or natural Greek yogurt
  • 4 Tbsp maple or agave syrup

Method
 

  1. Preheat the oven to 180°C. Grease and line an approx. 20 cm square baking tin.
  2. Mix together the oats, flour, baking powder, baking soda, cinnamon in a bowl.
  3. In another bowl, combine the oil, eggs and vanilla, the add the mashed banana and kefir/ yogurt. Stir in the maple syrup. Add the oat mixture gradually, stirring carefully until combined.
  4. Transfer the batter into the tin. Bake for 25-30 minutes until golden and cooked through ( test it with a skewer).
  5. Cool for ten minutes in the tin, then transfer it to a wire-rack. Let it cool completely before slicing.
  6. Serve with maple syrup drizzled on top (if you have a sweet tooth).