ADVERTISEMENT
Serving: Serve this banana cake as a quick snack or breakfast. You can top it with a little nut butter, yogurt, or fresh fruit for extra flavor.
Storage: Store any leftovers in an airtight container at room temperature for up to 2-3 days. Alternatively, you can refrigerate it for up to a week. This cake can also be frozen for longer storage—just slice and wrap individual pieces in plastic wrap or parchment paper before freezing.
Variations:
Add-ins: Feel free to add a handful of chocolate chips, raisins, or chopped nuts for extra texture and flavor.
Spices: A pinch of cinnamon or vanilla extract can elevate the flavor if desired.
Vegan Option: This recipe is naturally vegan, so you don’t need to worry about adding any dairy.
FAQ:
Can I use other types of oats? Yes, you can use rolled oats or instant oats, but the texture may differ slightly. Rolled oats will give a chewier texture, while instant oats may make the cake a bit softer.
Can I substitute the bananas? Bananas are key to this recipe's texture and sweetness, but if you don't have them, you could try mashed sweet potatoes or pumpkin puree for a different twist.
ADVERTISEMENT
