Banana Oatmeal Breakfast Cake

Sweeten up your mornings with a slice of delicious banana oatmeal breakfast cake! It’s got banana, hearty oats, and loads of cinnamon sugar in every bite. This is a classic recipe that you’ll find yourself making over and over again!

Baking with bananas is the best! It leaves the cake soft for days. You’ve got cinnamon, sugar, and sweet bananas in every bite! 

Some people call this a snack cake, others a coffee cake, buckle cake or breakfast cake, which is what I’m using today. 

Why this recipe works

• Breakfast idea – This is a great recipe to make ahead of time and then enjoy with your morning coffee!
• Easy to make – This cake comes together with just a few simple steps!
• Bananas – Perfect to use up any browning bananas.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Bananas - Use bananas that are super ripe. The riper, the better, as they will be more sweet!

Butter – This will be softened.

Cornstarch – This helps add a tender crumb to the cake.

Eggs – Make sure they’re at room temperature before beginning.

Flour – All-purpose flour is used in this recipe.

Oats – Make sure you use rolled oats, also known as large flake oats. Quick oats will not work.

Step by step instructions

Here is how to make and bake this banana oatmeal breakfast cake. You will need a 9×9 baking pan lined with parchment paper, 3 mixing bowls, a spatula, and an electric handheld mixer.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the other two sides and then set aside.

Step 2 – Mix dry ingredients. In a medium sized bowl, add in flour, oats, cinnamon, nutmeg, cornstarch, baking soda, baking powder, and salt. Stir to combine and set aside.

Step 3 – Cream the butter and sugar. In a large bowl, add softened butter and white sugar. Beat on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl.

Step 4 – Add in wet ingredients. Add in the eggs, vanilla, and mashed bananas. Continue mixing on medium speed. It’s okay if it is clumpy.

Step 5 – Add in dry ingredients. Mix in the dry ingredients and using a spatula, gently fold until a batter forms. Do not overmix! 

Step 6 – Bake. Spread the batter into the prepared pan evenly. In a small cup, mix together sugar and cinnamon. Sprinkle that on top. This will give you a sweet crunchy top. 

Bake for 35-45 minutes. It really depends on your oven, but after 30 minutes I would start checking with a toothpick to see if it’s ready! A toothpick should come out clean.

Allow to cool, slice, and enjoy! This banana oatmeal breakfast cake is soo good! It stays good on the counter for a day in an airtight container, and in the refrigerator for 5 days!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason cakes don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use ripe bananas. If using frozen, thaw them, drain the excess liquid, and then mash them.
• To make ahead of time: Bake, cool, slice, and store in an airtight container or wrap in foil/saran wrap.

FAQ

Can this recipe be doubled?

Yes, bake it in a 9×13 pan and increase the baking time by checking in on it after the 35 minute mark. It should take anywhere from 40-55 minutes to bake.

Can I use applesauce instead?

Check out Applesauce Oatmeal Breakfast Cake!

Can I bake this in an 8×8 pan?

Yes, but the cake will be taller.

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