Craving something sweet and comforting—but without the guilt? This Flourless Banana Cake is made with ripe bananas, oats, and zero refined sugar or dairy. It’s soft, naturally sweet, and oh-so-simple. Perfect for breakfast, a healthy snack, or a light dessert!

Plus, it comes together in a blender—hello, easy cleanup!

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Why You’ll Love This Recipe

• No flour, sugar, or milk—totally gluten-free and dairy-free
• Naturally sweetened with ripe bananas and raisins
• Quick to prep—just blend and bake!
• Perfect texture—moist, fluffy, and lightly chewy from the oats
• Kid-friendly and freezer-friendly

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Ingredients You’ll Need

• 4 ripe bananas
• 1/2 cup oil (neutral oil or olive oil work great)
• 4 eggs
• 2 cups oats (rolled oats or quick oats)
• 1 cup raisins
• 2 tbsp baking powder
• Cinnamon, to taste

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How to Make Banana Oat Cake

Step 1: Preheat the oven
Set your oven to 180°C (356°F). Grease a cake pan using a bit of butter or oil and dust with oat flour (or line with parchment paper).

Step 2: Blend the wet ingredients
In a blender, combine the bananas, oil, and eggs. Blend until smooth and creamy.

Step 3: Add the sweetness
Toss in the raisins and blend again briefly—just enough to chop them slightly and mix them in.

Step 4: Fold in the dry ingredients
Add the oats, cinnamon, and baking powder. Blend or stir gently just until combined. Avoid overmixing.

Step 5: Pour and bake
Pour the batter into your prepared pan and smooth the top. Bake for 35 minutes, or until golden and a toothpick comes out clean.

Step 6: Cool and enjoy!
Let the cake cool slightly before slicing. Serve warm, room temp, or chilled—every way is delicious!

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Optional Add-Ins & Variations

• Chopped walnuts or pecans for crunch
• Shredded coconut for a tropical twist
• Dark chocolate chips (if not avoiding sugar)
• Vanilla extract or nutmeg for added depth

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How to Serve It

This cake is super versatile. Enjoy it:

• As a healthy breakfast with a dollop of Greek yogurt
• As a snack with a drizzle of almond butter
• As dessert with a sprinkle of cinnamon and a few berries

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Storage Tips

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Slice and freeze for up to 3 months. Reheat in the microwave or toaster oven.

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Nutrition (Approx. per slice, based on 10 servings):

• Calories: ~220
• Protein: ~5g
• Carbs: ~30g
• Fat: ~9g
• Fiber: ~3g

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This blender banana oat cake is the definition of wholesome comfort. Just sweet enough, packed with fiber, and easy to make—it’s proof that healthy baking doesn’t mean compromising on taste!