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In the same bowl with the mashed banana, crack in one egg and whisk together until well combined.
3. Add the Dry Ingredients:
Stir in the oats (or oat flour), baking powder, and a pinch of cinnamon if using. Mix until you get a thick batter. This will act as the cake base.
4. Assemble the Cake:
Heat a small non-stick pan on low to medium heat. Add a tablespoon of olive oil (or coconut oil) to lightly grease the pan.
Arrange the banana slices in the pan to create a decorative layer.
Pour the cake batter over the banana slices and spread it evenly.
5. Cook on the Stovetop:
Cover the pan with a lid and cook on low heat for about 10-12 minutes, or until the cake is firm and cooked through. You can test by inserting a toothpick; if it comes out clean, the cake is ready.
6. Flip the Cake:
Once the cake is set, carefully flip it onto a plate so the caramelized banana slices are on top, creating a beautiful upside-down banana cake.
Enjoy!
This banana cake is naturally sweetened by the bananas, making it a healthy, no-sugar treat. It’s perfect for breakfast, as a snack, or even a quick dessert. You can also top it with nuts or drizzle some honey (optional) for extra flavor.
With its moist texture and rich banana flavor, this no-oven banana cake is sure to become a favorite!
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