Blueberry & Banana “Moisture-Lock” Oat Cake
Description
This Blueberry & Banana Oat Cake is naturally sweet, soft, and incredibly moist thanks to ripe bananas and juicy blueberries. The oats give it a hearty texture while keeping it wholesome and filling. Perfect for breakfast, snacks, or a healthy dessert.
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1 cup flour (all-purpose or whole wheat)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- Pinch of salt
- 2 eggs
- ⅓ cup honey or maple syrup
- ½ cup milk
- ¼ cup melted butter or coconut oil
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease a cake pan or line with parchment paper.
- In a bowl, mash bananas until smooth.
- Add eggs, honey, milk, melted butter, and vanilla. Mix well.
- In another bowl, combine oats, flour, baking powder, baking soda, cinnamon, and salt.
- Mix dry ingredients into wet ingredients until combined.
- Fold in blueberries gently.
- Pour batter into prepared pan.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Let cool slightly before slicing.
Tips
- Toss blueberries in a little flour before mixing to prevent sinking.
- Add chopped nuts for extra crunch.
- For extra moisture, use very ripe bananas.
Q/A
Q: Can I make this gluten-free?
Yes, use certified gluten-free oats and gluten-free flour.
Q: Can I use frozen blueberries?
Absolutely. No need to thaw them first.
Q: How should I store the cake?
Store in an airtight container for up to 3 days at room temperature or refrigerate for 1 week.
Q: Can I make it without sugar?
Yes, ripe bananas and honey provide natural sweetness. Adjust to taste.
Q: What can I serve with it?
It tastes great with yogurt, tea, coffee, or a drizzle of honey.