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–+ servings
Slice of banana snack cake on a plate.
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5 from 1 vote

Banana Snack Cake

This Banana Snack Cake is tender, fluffy, and bursting with banana flavor.  It's made with whole grain oat flour so it's gluten-free, contains no refined sugar, and is perfect any time of day!
Prep Time10 minutes
Cook Time30 minutes
Additional Time0 minutes
Total Time40 minutes
Course: Snacks
Cuisine: American
Diet: Gluten Free
Servings: 9 servings
Calories: 274kcal
Author: Marcie

Ingredients

  • 1 cup mashed banana 2 large or 3 medium bananas
  • 2 large eggs
  • 1/2 cup coconut sugar substitute with granulated or brown sugar
  • 1/4 cup coconut oil melted
  • 1/4 cup unsweetened almond milk substitute with your favorite milk
  • 1 1/2 cups oat flour
  • 1/2 cup old fashioned rolled oats see note 2
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips sub with your favorite variety

Instructions

  • Preheat the oven to 350 degrees F and line an 8x8" baking dish coated well with cooking spray.
  • Mash the banana in a large bowl. Add the eggs, coconut sugar, coconut oil and almond milk, and whisk well until combined.
    1 cup mashed banana, 2 large eggs, 1/2 cup coconut sugar, 1/4 cup coconut oil, 1/4 cup unsweetened almond milk
  • Add the oat flour and oats to the bowl of wet ingredients, then sprinkle the baking powder, cinnamon, baking soda and salt over the top. Whisk until well incorporated, then fold in the chocolate chips.
    1 1/2 cups oat flour, 1/2 cup old fashioned rolled oats, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup dark chocolate chips
  • Pour the batter into the prepared pan and bake for 30-40 minutes until the top is golden brown and a toothpick inserted into the center comes out mostly clean.
  • Cool completely on a wire rack, then slice, serve and enjoy!

Notes

  1. Pro tip: Use very ripe, spotty bananas for the best banana flavor!
  2. The oat flour yields a very soft crumb, so I've added rolled oats for a bit of chew. Sub the rolled oats with the same amount of oat flour if you prefer.
  3. Swap out the chocolate chips with your favorite chopped nuts if you prefer.
  4. Store leftover cake at room temperature for up to 3 days, or in the refrigerator for up to one week. You may also freeze it for up to 3 months.

Nutrition

Serving: 1slice | Calories: 274kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 42mg | Sodium: 259mg | Fiber: 3g | Sugar: 18g