Optional: a handful of chopped nuts or dark chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and lightly grease a small loaf pan or cake tin.
In a mixing bowl, mash the bananas until smooth.
Add the eggs, Greek yogurt, and vanilla extract. Mix until well combined.
Stir in the oats, baking powder, cinnamon, and salt. Mix until the batter is evenly combined.
If using nuts or chocolate chips, fold them into the batter.
Pour the mixture into the prepared pan and spread evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before slicing.
Serving and Storage Tips:
Serve warm or chilled, plain or with a dollop of yogurt or fresh berries.
Store leftovers in an airtight container in the fridge for up to 5 days.
Can be frozen for up to 2 months; thaw in the fridge or microwave before eating.
Variations:
Vegan Version: Use flax eggs and dairy-free yogurt.
Protein Boost: Add a scoop of vanilla protein powder.
Fruit Twist: Add diced apples or blueberries to the batter.
Spiced Version: Add nutmeg or pumpkin spice for a seasonal flavor.
FAQ:
Q: Can I use instant oats instead of rolled oats?
A: Yes, but the texture may be slightly softer. Rolled oats provide better structure.
Q: Is this cake sweet enough without sugar?
A: Ripe bananas provide natural sweetness. For extra sweetness, add a drizzle of honey or maple syrup.
Q: Can I make this gluten-free?
A: Yes, just use certified gluten-free oats.
Q: Is this good for meal prep?
A: Absolutely! Slice and store in individual portions for an easy grab-and-go breakfast or snack.
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