Banana, Oat, and Yogurt Cake: Fluffy, Healthy, and Perfect for Breakfast (Traditional and Bimby)
This cake has become my favorite pre-swim workout breakfast. Light, fluffy, and nutritious: perfect when I need energy without feeling heavy. Training in the morning, I know how important it is to have breakfast… but without overdoing it. If I eat too much, I risk feeling bloated in the water.
I prepare this cake with simple ingredients: ripe bananas, oat flour, yogurt. It’s the right balance of flavor and lightness, giving me the energy boost I need to start the day.
When I have some time, I prepare it the traditional way, mixing the ingredients by hand and enjoying the aroma that fills the kitchen. But if I’m in a hurry – which happens often – I use the Bimby, and in a few minutes, the batter is ready to bake.
I always accompany it with a fresh smoothie with seasonal fruit or a cup of tea. And so, between a bite and a sip, I get ready to dive into my day!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 bananas
- 1 1/2 cups oat flour
- 3/4 cup sugar
- 2 eggs
- 1 container yogurt
- 1/4 cup vegetable oil
- 1 packet baking powder
- lemon zest
- powdered sugar (for decoration)
- ground cinnamon
Tools
Useful Tools for Banana, Oat, and Yogurt Cake
- Bowl
- Whisk
- Spatula
- Springform Pan
- Parchment Paper
- Scale
- Food Processor Bimby (TM31, TM5, or TM6)
Steps
Mash the bananas in a large bowl with a fork until you get a smooth puree.
Add the sugar and eggs and mix with a hand whisk until well combined.
Add the yogurt and oil, continuing to mix until you get a homogeneous mixture.
Sift the oat flour with the baking powder and add it to the mixture along with a pinch of salt. Mix well until you get a smooth batter.
If desired, add a sprinkle of cinnamon, chocolate chips, or chopped nuts to make it even more delicious.
Pour the batter into a 9-inch springform pan lined with parchment paper.
Bake in a preheated static oven at 350°F for about 35-40 minutes. Always do the toothpick test: if it comes out dry, the cake is ready!
Tips, Variants, and Notes
Tips, Variants, and Notes
Delicious Variants:
With chocolate: add 50g of dark chocolate chips to the batter.With nuts: try with 30g of chopped walnuts, almonds, or hazelnuts for a crunchy touch.
Aromatic: a sprinkle of cinnamon or a grating of lemon or orange zest makes the aroma even more enveloping.
Vegan: replace the eggs with 2 tablespoons of ground flaxseeds + 6 tablespoons of water and use plant-based yogurt.
Without refined sugar: you can use honey, maple syrup, or natural sweeteners like erythritol.
Practical Tips:
Overripe bananas? Perfect for this recipe! The more ripe they are, the sweeter the cake will be.
Oat flour: if you can’t find it, you can blend oat flakes until you get a fine flour.
Alternative shape: you can use a loaf pan and serve the cake in slices, ideal to take to the gym or office.
Storage:
The cake stays soft for 3-4 days at room temperature, covered with plastic wrap or in an airtight container.
It can also be frozen in slices: perfect to heat for a few minutes in the oven or microwave.
