Eggless Banana Cake with Oats
That crunch on top - is to DIE for! OK not dying, but its heavenly. Chocolate and bananas are great together. And yes, so are nuts. They are best pals and together, they are bliss for the soul. If you think I am high, well you might not be too wrong cos that's how I feel after a bit of this cake. (Not that I know how exactly it feels to be on a high, but movies and book did a good job explaining.) The Oats on top is a crowning glory to this cake.
Eggless Banana Cake with Oats
The Changes I Made I made minuscule changes to the original recipe, to make it eggless. Instead of 2 whole large eggs that this recipe asked for, I used Bananas to replace them instead. There is anyways bananas in it and I thought a little more would not hurt the recipe. And it sure did not :) You taste Bananas, the chocolate and the nutty oaty crunch on top. In short you taste what the word "delicious" tries to represent.
  • Cook time:
  • Prep time:
  • Yields: Makes one 8inch square cake,serving 16
  • For the Cake Batter
  • 1 cup oat flour
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter
  • 2/3 cup packed light or dark brown sugar
  • 1-1/2 cups mashed bananas (abt 3-4 large bananas)
  • 1/2 cup Greek yogurt, fat free
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • 1 cup chocolate or toffee chips (optional)
  • For the Crunch Topping
  • 3/4 cup old fashioned oats
  • 1/2 cup packed light or dark brown sugar (1/3 cup should be enough if you don't prefer too much sweet)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, melted
  • 1/4 cup chopped walnuts
1. Preheat the oven to 350F. For the Cake Batter: Grease an 8 inch Square pan.Whisk together the flour, soda and salt in a medium bowl.
2. Cream together butter and sugar in a large mixing bowl until light and fluffy.
3. Add in half of the flour and then add the bananas, yogurt and vanilla. Add the remaining flour, nuts and chips.
4. Mix until evenly moistened.
5. Transfer the batter to the prepared pan.
6. To Make the Topping: Combine all the dry ingredients (except nuts)  in a bowl.
7. Stir in the melted butter until the moisture forms large crumbs. Stir in chopped nuts.
8. Sprinkle the topping over the batter in the pan.
9. Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean - abt 30-45 minutes.
Remove and place on a rack to cool for 20 minutes before serving warm as it is or with ice cream. We enjoyed it as it is and it made for a delicious and fruity wholegrain snack as well as breakfast for us. Eggless Banana Cake with Oats

Recipe Reference

recipe adapted from wholegrain baking

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14 Member Reviews

By Janani on Jan 20, 2013

Hi, i made this cake and it turned out prefect.truly delicious..Used almonds instead of walnuts.also added few raisins..

By Ramit on Oct 10, 2012

Hi DK,


I made this cake today but its taste was salty, I belive it was due to the salt i added as per the ingredients you have mentioned. It was not at all tasty.

I need your suggestions.

What is the purpose to add salt & cinnamon in the cake ? I never added salt in other cakes i make like Chocolate/vanilla.

What if I should not consider to add salt & cinnamon? Will that works to make a good sweet cake?

I want to make sweet & healthy whole grain banana cake.

I will be highly thankful if you could send your suggestions asap.





Cinnamon and Salt is for flavor. The salt is usually added in many sweet/chocolate based desserts to bring out more flavor. They don't taste salty but still sweet. I am surprised to hear that yours tasted salty when it shouldnt. Did you remember to use unsalted butter?--DK

Read All 14 Reviews →


By megha on Dec 15, 2015

Hi, Thank you for the recipe. Can you please let me know whats the size of the cup you used for this recipe? Using a different size of cup with 1 tsp baking soda might give different results.

By Sonika on Dec 17, 2014

Hi, I am thinking of baking this cake for Christmas. But I don't have all the ingredients mentioned in the recipe. So can I use 2 cups regular chapati atta instead of "1 cup oat flour & 1 cup whole wheat flour" ?? And can I use "1 tsp Baking Powder" instead of "1 tsp baking soda" ? Look forward to hear from you. Thanks :)

By pooja on Oct 10, 2014

Loved this cake... :) :) . My hubby n me finished this whole cake in 2 days. even my relatives asked for this recipe when we described about it. This is my very first cake I baked and very happy with the results. :)

By Rakhi on Oct 9, 2014

Hi,I baked this cake yestrday. It was too soft and could feel the melted chocolate in the cake. I kept it for a little more than 45 mins but had to take it out because the top started burning. Could you please tell what went wrong as I want to try it again sooner... :)

By Aanchal on Jun 16, 2014

Heya..i tried this cake it came out really well...simply yum and awesome..all friends n family liked it... :) :lol: Thnku

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By rashmi on Mar 16, 2014

Hi, I tried this recipe to half. Sadly my cake turned out to be very dense. It doesn't have any pores.. Also the topping didn't stick to the cake aftert getting baked.. Can you tell me where I went wrong ?

By Hamsa on Feb 14, 2014

Hey i would call you my idol... I always look up to your creations....:) simply yummy... but always i have a ingredient or two missing (for baking cake) so i would not try....but this valentines day i thought i should bake a cake... all stuffs perfect.... it came out really well for a first timer.... my hubby wants it for breakfast tomo... so he is asking me to stop eating and save some for him tomo... a million thanks to you...:):)

By Sarvani on Oct 19, 2013

I made this cake. It came out really awesome!!

By lovleen on Aug 30, 2013

yuuummmm.... :-D just loved the recepe... i m going to try today only. but i always face a problem while making a home made cake. all the cake recepies mention about Oven... whereas i dont have one. can you pleeeeaaaaazzzzzzeee help me out... how can i bake my cake properly in a microwave...??? :roll:

By Ecomil – Egg Substitutions on Aug 30, 2013

[...] Recipe: Wholegrain Banana Cake [...]

By rama on Jul 23, 2013

hi will this cake be a good choice when travelling

By tanya1234 on Jan 21, 2013

luv it great reviews am going to try it soon

By swati on Dec 13, 2012

that cake is good! loved the banana, chocolate and nuts combination! it just can't go wrong! yums the word!

By Sowmya on Oct 11, 2012

S I used unsalted butter, I thought it might be due to the brand I use! But this recipe is definitely a keeper... :)

By Sowmya on Oct 10, 2012

Hi DK, I made this cake last week n it tasted awesome. But I want to bring to your notice that it was little salty though I added little less than the recipe mentions. It did not affect d overall taste... Loved d crunchy topping... Thanks

I am surprised about the "saltiness". Another person also said the same thing although I did not even get the taste. Did you use unsalted butter?--DK

By Archana on May 14, 2012

I made this yesterday and by far this is the best cake I have ever baked.I was out of oat flour so substituted it with wheat flour and substituted butter with just 1/4 cup of vegetable oil.I also reduced the quantity of sugar coz of health issues...but it was just divine!!Thanks a lot lady for updating this!

By CherylT on May 12, 2012

I made this cake today and the top burned really badly. I definately didn't have the oven too hot so I can't work out what happened. Any ideas?

By sujaya on Mar 28, 2012

:-P hi dk, i tried this recipe it was awesome and great. the cake was really moist inside and crunchy outside. other than this i also tried some other recipe of yours it was great.

By Aarthi on Mar 27, 2012

Hi DK, Thank you for explaining about the oat flour. What about the soya bean flour for using in the soya bean koftas? Any substitutes for that? Please clarify as am interested in trying it this week.

I use it only to thicken up the balls if necc. So you can use any flour you have on hand - maida/chickpea flour/rice flour - or even bread crumbs. No hard or fast rules --DK

By Aarthi on Mar 26, 2012

Hi, Loved this recipe as well as your recipe for soya bean koftas. Unfortunately I am unable to find soya bean flour or oat flour here in Singapore. Can you suggest any substitutes for them? Must say your pictures really help in understanding the recipes very clearly and thank you for sharing them with us !! :)

Thank u so much Aarthi :) Do you get Oats? Cos if you do then you can make your own oats flour. Just take oats and grind them to fine powder in your blender --DK

By Vidhya on Mar 26, 2012

Hi Made this cake for DH's Bday and it was yummmmmmmmmmmyyy to the core.Cant thank you enough for the step by step pics and proceedure....this my first cake ever and more would follow...thanks to you for inspiring so many women like me!!! :)

I am so glad to hear that Vidhya :) --DK

By Ranjana on Mar 25, 2012

Hi DK, the cake turned out great...but mine did not rise so much...infact it s always this...any idea why weld this be?

By charanya deva on Feb 17, 2012

how can make oats flour at home? can i dry roast the oats and grind in a processor?

By Tina on Jan 16, 2012

Hi Dk, what can we subsititute fat-free yogurt and unsalted butter with in this recipe? btw I am dying to make this cake it looks just yummilicious!!!!!!!!!!! great job :wink:

By Archana on Nov 22, 2011

Hi, Can you tell me what is the temperature counterpart in microwave?

By Mallika on Nov 3, 2011

Hey...this looks so yum....:)...tell me there any substitute for unsalted cooking oil?

By Stacey on Aug 28, 2011

I'm really excited to make this!

By Aswathy on Apr 23, 2011

Hi DK..loved the recipe..was doing some research for a healthy snack for kids thing at my son's school on Monday.. so do pleeease treat this as an urgent query: 1. Can I use a substitute for oat flour..say wheat flour itself? 2. is the wheat flour flavour going to be overpowering in that case? so then shall i cheat and go with all purpose flour for that bit? 3. Can I bake these in muffin tins without liners? please please please do replay asap!!

Yes you can. try Whole wheat pastry flour (or Indian chapathi atta) as a replacement cos it might make a lighter result than all wheat which is still OK but might be little more dense than with pastry flour but I dont think it will affect the taste as such. You can also use all purpose flour but then it would not be called wholegrain for sure ;). I wud prefer liners always...better than without :)

By Yamini on Apr 17, 2011

Hi! I baked this cake was stupendous!Thanks for sharing this recipe.You are absolutely brilliant at what you do!Look fwd to more goodies.... :)

By pavithra on Apr 15, 2011

Look soooooooooooo good and yummy Dhivya.. love it totally. very healthy too.

By CurryLeaf on Apr 6, 2011

AWESOME Divz. Perfection at its BEST. Bananas will surely feel honoured to be in this recipe. :P

By bhuvanasurya2001 on Apr 5, 2011

You are tempting me to bake goodies.... will have to nag my husband to buy me an oven soon .... good work dhivy... proving that u r an expert in time management :)

By Nishi on Apr 5, 2011

Very yummy cake!!! I'm bookmarking this :)

By Vimitha on Apr 4, 2011

Crumb cake looks yum and rich

By Divya on Apr 4, 2011

Looks delicious..I love crumb cakes too..the topping sure looks heavenly,so does the cake!!

By harini-jaya on Apr 4, 2011

My kids aren't appreciating bananas in cakes..I am sure I can try it out with other egg replacers..Sure looks heavenly to me!

By Jayanthi on Apr 4, 2011

I will defintely try this one. But half a cup of butter is too much for me. 8-O

It probably is, if u are planning to eat the whole cake by yourself :)

By Sanjeeta kk on Apr 4, 2011

Saw the picture on FB and came running here to gobble it up! With sooo many goodilicious ingredients in it, this cake must have been a heavenly delight. Love to bake the same soon.

By Priya on Apr 4, 2011

Wow wat a marvellous cake, truly irresistible..

By Wholegrain Banana Cake to DIE for! « SIMPLE, Mágico y Divertido ! on Apr 4, 2011

[...] FUENTE : [...]

By Wholegrain Banana Cake to DIE for! « SIMPLE, Mágico y Divertido ! on Apr 4, 2011

[...] FUENTE : [...]

By Divya Vikram on Apr 4, 2011

That sure looks DEEElicious DK. Am sure making this. I always allow my bananas to become ripe to bake something with them.