Hi, friends! Valeria here. My grandmother always found a use for very ripe bananas, and this cake follows that simple idea. Bananas and raisins sweeten a moist oat batter, with cinnamon bringing the kitchen that familiar afternoon-coffee smell. It has a denser crumb than a wheat-flour cake, and that is part of its charm.
- Prep
- 15 minutes
- Cook or chill
- 25–35 minutes
- Yield
- 10 slices
Ingredients
The original recipe uses a 240 ml cup and 15 ml tablespoon. U.S. cup volumes and oven settings are rounded; use listed grams and milliliters for accuracy. Sweetener conversions come from the specific product’s label.
Cake
- 4 very ripe medium Cavendish bananas, divided: 3 for the batter and 1 for the top
- 3 eggs
- ⅓ cup sunflower, canola, or coconut oil (80 ml)
- ½ cup raisins
- 2 cups quick-cooking rolled oats
- 1 teaspoon ground cinnamon
- 1 tablespoon baking powder
- Pinch of salt
- Oil and oats for the pan
- Extra cinnamon for the top
How to make it
- Preheat to 350°F (180°C). Grease a 22 cm (about 9-inch) pan and dust with oats. Use plain oats and raisins without added sweeteners if you want the fruit to provide all the sweetness.
- Blend 3 bananas with the eggs, oil, and raisins for about 1 minute until smooth.
- Transfer to a bowl and fold in the oats, cinnamon, and salt. Rest for 5 minutes so the oats start absorbing moisture.
- Fold in the baking powder with a spatula. Spread in the pan, slice the remaining banana over the top, and dust with cinnamon.
- Bake for 25–35 minutes, until the center is set and a toothpick has moist crumbs but no liquid batter.
- Rest for at least 15 minutes before removing from the pan.
Small details that help
Use spotted, soft bananas with a fresh aroma; discard moldy or fermented-smelling fruit. This version adds no table sugar, but bananas and raisins still contain sugars. Quick oats give a more even crumb than thick rolled oats.
Serving and storing
Refrigerate covered at 40°F or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F. Divide hot food into shallow containers for prompt cooling rather than waiting for it to become fully cold on the counter. Reheat savory leftovers to 165°F. USDA storage and reheating guidance.
Frequently asked questions
Is it gluten-free?
Only use oats labeled gluten-free when that is needed, check every ingredient, and prevent cross-contact. Ordinary oats can be processed alongside wheat.
Can I leave out the raisins?
Yes, but the cake will taste less sweet. Choose very ripe bananas and expect the flavor to change.
Can I use coconut oil?
Yes. Melt it gently first if solid; canola or sunflower oil gives a more neutral flavor.
How should I store it?
Refrigerate the cooled, covered cake for up to 4 days. Freeze wrapped slices for up to 1 month for best quality.