Banana Pecan Oatmeal Cake
This banana pecan oatmeal cake is a delightful and moist dessert that combines the natural sweetness of ripe bananas with crunchy pecans and hearty oats. Perfect for breakfast or as a sweet treat, this cake is both satisfying and nutritious.
This recipe is american style, dessert, scaled for 8 servings, with 15 min prep and 30 min cook.
Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 8
Quick cooking notes
- Core ingredients include rolled oats, salt, eggs, ripe bananas.
- Follow all 8 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 2 cups rolled oats (uncooked)
- 1 tsp salt
- 2 large eggs
- 2 medium ripe bananas (mashed)
- 1 cup milk (or almond milk)
- 1 tbsp baking powder
- 1 tsp cinnamon
- 1 cup all-purpose flour (sifted)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 3 tbsp brown sugar (packed)
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, combine the mashed bananas, eggs, milk, and vanilla extract, mixing until well combined.
- In another bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chopped pecans gently into the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition (per serving)
- Calories: 210
- Protein: 5 g
- Fat: 7 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Sugar: 8 g
- Sodium: 250 mg
Nutrition values are estimates based on stored ingredient totals and serving size.