Ingredients

  • 3 cups oats
  • 7 overripe goldfinger bananas (or 4 overripe "banana" bananas [cavendish])
  • 1/2 cup raisins
  • 1 TBSP baking powder
  • 1/3 cup maca powder (optional)
  • 1 TBSP ground Ceylon cinnamon
  • 2 cups water
  • 1/2 cup walnuts or nut of choice

Prep time: 5 mins  |  

Cook time: 25 mins  |  

Ready in: 45 mins

Serves: 9

This banana oat cake makes a great grab-and-go alternative to your typical oatmeal breakfast. Prepare them as a bar using a brownie pan, or as loaf in a couple of bread pans, depending on your preference.

Oil FreeVeganVegetarianWFPB

Cooking Steps

  • 1
    Preheat oven to 375 degrees F (190 degrees C). Prepare either a brownie pan or two loaf pans, depending on preference.
  • 2
    Place everything except the water and the nuts in food processor; blend until homogeneous.
  • 3
    Add water and nuts; blend another 30 seconds or until nuts are the desired chunkiness.
  • 4
    Pour batter into pan of choice and bake. Lining pan with parchment paper is optional, but not necessary.
  • 5
    Bake for 20-30 minutes depending on thickness of loaf (will vary by pan choice), or until firm in the middle.

Cook's note:

This recipe is very flexible, if you add more bananas just use less water.

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