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Serve warm or chilled with a spoonful of yogurt or a drizzle of nut butter.
This cake is great for breakfast, as a snack, or a light dessert.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
You can also freeze individual slices for up to 2 months.
Variations:
Add chia seeds or flaxseeds for an omega-3 boost.
Swap walnuts for almonds, hazelnuts, or pecans.
Use pears instead of apples for a different fruit twist.
Mix in dark chocolate chips for a richer version.
FAQ:
Is this cake really sugar-free?
Yes, it contains no added sugar. The natural sweetness comes from ripe bananas, apple, and sultanas.
Can I use plant-based milk?
Absolutely. Almond, oat, or soy milk work well in this recipe.
Is it gluten-free?
It can be, as long as you use certified gluten-free oats.
Can I skip the yogurt?
You can substitute with mashed banana or applesauce, but yogurt gives a creamy texture.
How ripe should the bananas be?
The riper the better—look for bananas with brown spots for maximum sweetness and moisture.
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