Prep and preheat
Preheat the oven to 350°F (180°C). If you’re using the microwave, have a microwave-safe dish ready.
Lightly grease your pan or line it with parchment for easy release.
Create the banana base
In a mixing bowl, mash the ripe bananas with a fork until you achieve a lump-free purée.
Add the eggs to the banana purée and whisk until fully combined and smooth.
Add the dry ingredients
In a separate bowl, whisk together the rolled oats, baking powder, and vanilla extract.
Pour the dry mix into the banana-egg mixture; stir until you have a cohesive batter. It should be thick but pourable.
Customize (optional)
Fold in chocolate chips or chopped nuts if you’d like extra sweetness or crunch your batter. You can also add a pinch of cinnamon for warmth.
Bake or microwave
Oven method: Pour the batter into your prepared pan and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Microwave method: Transfer the batter to a microwave-safe dish and cook on high for about 5 minutes, checking for doneness after 4 minutes. Allow to rest briefly before slicing.
Serve
Enjoy warm or cooled. Pair with fresh fruit, a dollop of yogurt, or a spoon of almond butter for extra richness.
Chef’s Notes and Variations
Quick tip: If you’d like to switch up the flavor, swap in grated apple or pear for a fruity twist.
Texture tweak: For a denser cake, reduce the oats to 80–90 g. For a lighter crumb, add a splash of milk (dairy or plant-based) as needed.
Storage: Keeps well in an airtight container for up to 2–3 days, or freeze slices for longer freshness.
NUTRITION and Portions
Servings: 6
Preparation time: 5 minutes (hands-on)
Cooking time: about 20 minutes (oven) or 5 minutes (microwave)
Note: Nutrition varies with add-ins, but this cake aims to be a wholesome, satisfying option that fits a lighter-dessert or snack profile.
