bananaappleoats
Banana and Apple Oatmeal Breakfast Cake
A flourless banana and apple oatmeal cake made with yogurt, raisins, walnuts and a little honey for a filling breakfast or snack.
From YouTube · Jun 30, 2026
A flourless banana and apple oatmeal cake made with yogurt, raisins, walnuts and a little honey for a filling breakfast or snack.
15 min
Prep time
40 min
Cook time
55 min
Total time
One 20 cm cake, 8 slices
Yield
Ingredients
13 ingredients- 120 g rolled oats
- 150 ml water
- 2 tablespoons plain yogurt, approximately 30 g
- 2 ripe medium bananas, peeled, approximately 236 g
- 1 medium apple, cored and diced, approximately 180 g prepared weight
- 2 large eggs
- 1 pinch fine salt
- 20 g unsalted butter, melted and cooled
- 40 g raisins
- 30 g walnuts, roughly chopped
- 2 teaspoons baking powder, approximately 8 g
- 1 tablespoon honey, approximately 21 g
- 15 g flaked almonds
Method
12 steps- Preheat the oven to 180°C, or 160°C fan. Grease and line a 20 cm round cake tin.
- Place the rolled oats and water in a large bowl. Stir and leave them to soak for 10 minutes.
- Mash the bananas until mostly smooth.
- Add the mashed bananas, yogurt, eggs, salt, melted butter and honey to the soaked oats. Mix thoroughly.
- Stir in the baking powder until evenly distributed.
- Core and dice the apple into small pieces.
- Fold the diced apple, raisins and chopped walnuts into the oat mixture.
- Transfer the mixture to the prepared cake tin and spread it evenly.
- Sprinkle the flaked almonds over the top.
- Bake for 35 to 40 minutes, until golden and firm in the centre.
- Allow the cake to cool in the tin for 10 minutes, then transfer it carefully to a wire rack.
- Cut into 8 slices and serve warm or cold.
Recipe notes
Helpful tips
- Use very ripe bananas for the best flavour and sweetness.
- Cut the apple into small pieces so it softens fully during baking.
- Allowing the oats to soak produces a softer cake.
- Check that the baking powder is evenly mixed to prevent bitter pockets.
- Let the cake cool slightly before slicing because it is delicate when hot.
Equipment
- 20 cm round cake tin
- Baking paper
- Large mixing bowl
- Fork or potato masher
- Rubber spatula
- Wire cooling rack
Storage
Cool completely and refrigerate in an airtight container for up to 4 days. Individual slices may be frozen for up to 2 months.
Additional tips
- Contains eggs, milk, walnuts and almonds. Oats may contain gluten through cross-contamination unless certified gluten-free. Honey should not be given to children under 12 months. The cake contains naturally occurring and added sugars even though it contains no refined granulated sugar.
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