I always make new versions of simple and fluffy banana cake here at home, it is always one of my favorite flavors.
I offer this sugar-free version to my son, he loves it and it is a healthier and more natural homemade option.
Even though this banana and oat cake recipe doesn't contain sugar, the dough has a very sweet flavor because of the ripe banana.
This simple and fluffy banana cake is made with just 1 fork and in no time you can enjoy a delicious cake for a snack.
SIMPLE BANANA CAKE WITH OATS
This simple and fluffy banana cake takes oat flour and cornstarch.
I know it's possible to make banana oat cake without adding cornstarch, but the texture is very different, more crumbly and crumbly.
When you combine the fiber and elasticity of oats with the cornstarch that adds more lightness and structure to the dough, you get a fluffy and pleasant texture.
That's why my recommendation is to follow the recipe for this simple and fluffy banana cake to the letter, so you'll know exactly what to expect from the batter.
If you want to try a cake recipe with just oats, I already made one with apple that is very tasty, click here to check it out!
SIMPLE AND FLUFFY SUGAR-FREE BANANA CAKE
To make the banana and oat cake sweeter you should use very ripe bananas.
It could be those that the shell is already turning black and they are already softer, these riper ones will make the dough sweeter.
Another recommendation is give preference to the dwarf/caturra banana, as it is sweeter than the silver/white banana.
But remembering, any banana works for the recipe, the riper it is, the sweeter the cake will be.
This simple and fluffy banana cake is sugar-free and also sweetener-free, but If you want to make the recipe sweeter, I recommend using 1/4 cup of sugar or sweetener of your preference.
And you can also add dried fruits, then the dough will be even sweeter even if you add no sugar or sweetener.
With sugar in the dough, the cake will have an even softer texture and an even more beautiful color.
EASY AND FAST BANANA CAKE
I'm a fan of recipes made only with 1 fork, they don't dirty the mixer, they don't dirty the blender, it's great for all of us who don't like washing dishes.
But if you think it's faster to do it in blender and don't mind washing it afterwards, you can use it.
Beat well wet ingredients until a uniform dough forms and then add the oatmeal and cornstarch, processing quickly.
You Don't beat the oats too much in the blender or the cake will be heavy., just mix it quickly.
But try making it just with a fork, it's so quick and simple, you'll see that it will be the most prepared recipe in your house.
It's a simple and fluffy banana cake that pleases the whole family.
DURABILITY SIMPLE AND FLUFFY BANANA CAKE
Recipes that include fruit in the dough spoil more easily, especially on hot days.
So if you don't eat the cake within 2 days, I recommend storing it in the fridge.
Refrigerated, the banana and oat cake will last for about 5 days.
You can also cut into slices and freeze to consume within 30 days.
Defrost the slices in the microwave on absorbent paper, for approximately 15 seconds on each side.
IDENTIFYING IF THE BANANA OATMEAL CAKE IS SPOILED
I have already received some questions about the integrity of the cakes, see below what you need to analyze to check if the simple and fluffy banana cake is valid or not:
- Visual aspect: the cake must not have “webs”, it cannot have any mold spots or different coloring.
- Aroma: the smell of the cake must be pleasant, it cannot have a sour/strange smell.
- Flavor: the taste should be nice, like banana with cinnamon, smooth.
- If you identified any of these points differently than expected, it is because the cake is spoiled and should be thrown away.
SIMPLE AND FLUFFY SUGAR-FREE BANANA CAKE
- Total Time: 35 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
This banana cake is sugar-free, wheat-free and dairy-free, you make it with just a fork and even without sugar or sweetener, it is very sweet.
Ingredients
- 1 1/4 cups mashed banana (300 g)
- 3 eggs (use 4 if they are very small)
- 1/3 cup of vegetable oil (80 ml)
- 1 tablespoon of apple cider vinegar (15 ml – optional)
- 1 teaspoon ground cinnamon + small pinch of salt (optional)
- 1 teaspoon vanilla essence (optional)
- 1 cup of oatmeal (120 g)
- 1/2 cup of cornstarch (55 g)
- 1 chopped banana (65 g – optional)
- 1 tablespoon baking powder (15 g)
Instructions
- Preheat oven to 180ºC and grease a round pan with a hole in the middle with 23 cm with a little oil and sprinkle rice flour.
- In a bowl, mash the banana with a fork until it forms a puree with some pieces.
- Add the eggs and mix well.
- Add the oil, cinnamon, vanilla and vinegar and stir until smooth.
- Now add the oatmeal and cornstarch and mix well, cleaning the sides of the bowl with a spatula so that everything is well incorporated.
- Add the chopped banana and baking powder and stir quickly.
- Transfer the dough to the previously greased pan and bake in a preheated oven. 180ºC for approximately 25 minutes, do the toothpick test, when it comes out clean it is ready.
- Let it cool before unmolding.
Notes
- You can process the dough in the blender, but when adding the dry ingredients, beat quickly. If you beat the oats too much, the cake will be heavy.
- You can use other spices such as ground cloves, nutmeg, fennel and cardamom, the spices sweeten the recipe without needing sugar.
- If you prefer a flavor more pronounced sweet add 1/4 cup sugar or sweetener of your preference.
- I do not recommend replacing or excluding eggs.
- You can use up to 1/2 cup of chopped dried fruit, raisins, walnuts, sunflower seeds, chestnuts, etc.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Roasted
- Cuisine: Brazilian
Nutrition
- Serving Size: 12 slices
- Calories: 155
- Sugar: 3.8 g
- Sodium: 19.6 mg
- Fat: 7.3 g
- Saturated Fat: 1.1 g
- Unsaturated Fat: 5.8 g
- Trans Fat: 0 g
- Carbohydrates: 18.4 g
- Fiber: 1.9 g
- Protein: 3.1 g
- Cholesterol: 46.5 mg
SEE OTHER BANANA CAKE RECIPES WITH OATS
I hope you enjoyed this recipe for granulated tapioca pudding and that you make it often at home!
When you make this pudding at home, tell me what you think by leaving a comment below.
You can also take a picture and send it to me via Facebook or by Instagram on @receitasaudavelblog so we can talk about your creation!
If you need recipes with very low carbohydrate content Get the Homemade Good Bread Guide here!
To learn how to Master Gluten Free Flours and learn how to replace wheat flour in recipes Click here!
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11 Comments
Merci à celui qui vous convaincu
😉
Your cakes are very tasty, healthy and easy to prepare. Your explanation invites us to make your recipes. What a beautiful gift you have. I am grateful for the love you bring to your profession. 💕
Hi Cleure, thank you very much for the recognition and compliments 🙂
I'm glad you liked the cake!
Thank you, I'm glad!
Hi Susan, can we swap the oats for brown rice, buckwheat or chickpea flour?
I would replace these flours with buckwheat, but buckwheat absorbs a little more moisture than oats, so it may be necessary to slightly adjust the moisture content of the dough. You can add a little water/juice/milk to make this adjustment, compare it with the original texture of the recipe in the video.
I make it exactly as measured by weight and volume. Electric oven with controlled temperature and browning at the end. My cake rises beautifully but when it finishes baking it collapses and becomes low. Why?
Does a cake collapse and sink in the center? If it is sinking in the center, it is due to excess moisture. This can happen when we use bananas that are overripe or when we take the cake out of the oven before it is completely cooked.
Gluten-free cakes, with fruit and more fiber are denser cakes by nature, they do not rise as much.
Are you using the recommended size pan? If it is larger than recommended the cake will be lower.
See more in this video: https://www.youtube.com/watch?v=CNoT_khrHXg
I have pre-diabetes and I want to know if I can replace it with almond flour and if I can replace the coconut milk with melted butter?
No, almond flour should not be used in this recipe.
You can use melted butter.