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Banana Oatmeal Breakfast Cake


For Cake:

1 1/3 cups rolled oats

¾ cup all-purpose flour

¼ teaspoon salt

¾ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon cinnamon

½ cup unsalted butter-softened

2/3 cup light brown sugar

2 eggs

1 cup mashed banana (2 medium bananas)

1 ½ teaspoon vanilla

1/3 cup chocolate chips

For Topping:

2/3 cups rolled oats

2/3 cup unsweetened flaked coconut

½ teaspoon cinnamon

1/3 cup light brown sugar

¼ cup melted butter

1-2 tablespoons of mini chocolate chips.



  • Preheat the oven to 350 F. Grease and flour 8 x 8 inch pan, set aside.
  • To make the topping whisk together 2/3 cup rolled oats, 2/3 cup coconut, cinnamon and brown sugar. Add melted butter and stir with a fork until evenly moistened and crumbly. Set aside.
  • To make the cake whisk together rolled oats, flour, cinnamon, baking powder, baking soda and salt, set aside.
  • Cream softened butter and brown sugar until light and fluffy. Add eggs and vanilla and mix to combine. Mix in mashed bananas.
  • Running mixer on low speed gradually mix in dry ingredients mixture just to combine. Stir in chocolate chips.
  • Spread the mixture in the pan and sprinkle with prepared topping. Sprinkle some chocolate chips on top.
  • Bake 40-45 minutes or until the toothpick inserted in the center comes out clean (but don’t dry it too much).
  • Slightly cool before serving.
  • NOTES: If you want to make ahead for breakfast, cover cooled cake tightly and keep at room temperature overnight. It can be stored in the fridge for 3-4 days or in the freezer for longer storage.Source :  allrecipes.com