Banana Oat Cakes Recipe: Moist, Simple Breakfast Bites

Banana oat cakes are a great way to use over-ripe bananas. They combine oats and coconut for texture and honey for natural sweetness. For a little extra indulgence, stir in chocolate chips.

Banana oat cakes

I almost called these banana oat cookies, but their texture is softer and more cake-like than a crisp biscuit, so “banana oat cakes” fits better. They make a simple, wholesome bake for using bananas that are too ripe for snacking.

The recipe is straightforward: mashed ripe bananas mixed with oats, a little coconut (optional), runny honey and melted butter. There’s no flour, no sugar, no eggs and no milk required. If you have chocolate chips or desiccated coconut on hand, they add extra flavour and texture, but they aren’t essential.

No eggs, no flour, no sugar, no milk. The oats and honey provide bulk and sweetness while the melted butter helps bind the mixture during baking. The bananas supply the moisture and flavour.

Fresh from the oven these cakes are soft and chewy inside with a lightly crisp edge. By the next day they will soften further but remain tasty—some people prefer them that way.

Packed with oats and honey, these cakes make an excellent grab-and-go breakfast or a lunchbox snack. They’re fibre-rich and reasonably low in calories—about 141 kcal each with chocolate and coconut, and about 124 kcal without.

How to make banana oat cakes

You can find a printable recipe card with the full ingredient list and quantities in the recipe section below.

Ingredients

• 2 ripe bananas
• 1 cup (125g) oats
• 1 cup (80g) desiccated coconut (or replace with extra oats)
• 4 tablespoons runny honey
• ¼ cup / 50g melted butter (or butter spread)
• ¼ cup / 50g chocolate chips (optional)
• ½ teaspoon salt (optional)

Step-by-step instructions

• Preheat the oven to 170°C (325°F).
• Peel and mash the bananas in a mixing bowl until smooth.
• Add the oats, coconut and salt (if using) and mix to combine.
• Stir in the honey.
• Warm the butter until fully melted and then mix it into the bowl.
• Fold in the chocolate chips if using.
• Divide the mixture into 12 portions. To make even cakes, divide the mixture into quarters and then split each quarter into three pieces.
• Wet your hands with cold water to prevent sticking, roll each portion into a ball, flatten slightly and place on a baking tray lined with baking parchment (or lightly greased tray).
• Bake for 25–30 minutes until golden. If they brown too quickly, loosely cover the tray with foil.
• Remove from the oven and allow to cool on a wire rack.

• This recipe yields 12 cakes (if portioned evenly).
• Store cooled cakes in an airtight container for up to 3 days.

Note: because there’s no granulated sugar, these cakes won’t be crisp like a biscuit. They are intentionally softer due to the honey and banana.

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📋The recipe

Banana oat cakes

Banana oat cakes are an easy way to use up over-ripe bananas. They’re packed with oats and coconut for texture and sweetened with honey. Add chocolate chips if you like.

Baking

British

Calories: 141

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes

Servings: 12 cakes

Equipment

• Mixing bowl
• Baking sheet
• Baking parchment
• Spatula or wooden spoon

Ingredients

• 2 ripe bananas
• 1 cup / 125 g oats
• 1 cup / 80 g desiccated coconut (or use extra oats)
• 4 tablespoons honey
• ¼ cup / 50 g melted butter
• ¼ cup / 50 g chocolate chips (optional)
• ½ teaspoon salt (optional)

Instructions

1. Peel and mash the bananas in a mixing bowl until smooth.
2. Add the oats and coconut and stir to combine.
3. Add the honey and mix well.
4. Melt the butter and stir it into the mixture.
5. Mix in chocolate chips and salt, if using.
6. Divide the mixture into 12 portions, roll into balls, flatten slightly and place on a lined baking tray.
7. Bake at 170°C / 325°F for 25–30 minutes until golden. If they brown too quickly, cover loosely with foil.
8. Remove from the oven and allow to cool.

Nutrition

Per cake: Calories 141; Carbs 18 g; Protein 1.7 g; Fat 7.6 g; Saturated fat 5.2 g; Sugar 10.4 g; Fibre 1.9 g.

Notes: A US cup is 240 ml. All recipes are tested at sea level. Store cooled cakes in an airtight container for up to 3 days.

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