Banana Oat Mini Cakes

These look like mini banana oatmeal cakes — soft, moist, and healthy little bites made with bananas and oats. 🍌✨

Here’s the full recipe you can make easily at home 👇

🍌 Banana Oat Mini Cakes Recipe

🧺 Ingredients

• 3 large ripe bananas (mashed)
• 2 eggs
• 1 ½ cups rolled oats (or quick oats)
• ½ cup plain yogurt or milk
• 2 tbsp honey or maple syrup (optional, for sweetness)
• 1 tsp baking powder
• ½ tsp cinnamon (optional)
• 1 tsp vanilla extract
• A pinch of salt

🍳 Instructions

1. Preheat the oven
   • Set your oven to 180°C (350°F).
   • Lightly grease or line your silicone mold or muffin pan.
2. Prepare the batter
   • In a large bowl, mash the bananas until smooth.
   • Add the eggs, yogurt (or milk), honey, and vanilla extract. Mix well.
   • Stir in oats, baking powder, cinnamon, and salt.
   • Mix until combined — the texture should be thick but spoonable.
3. Fill the molds
   • Spoon the mixture evenly into each cavity of the mold (about ¾ full).
4. Bake
   • Bake for 20–25 minutes, or until golden and firm to the touch.
   • Check doneness by inserting a toothpick; it should come out clean.
5. Cool and serve
   • Let the mini cakes cool for about 10 minutes before removing them from the mold.
   • Serve warm or at room temperature.

🥄 Optional Add-ins

• 2 tbsp chopped nuts (walnuts, almonds)
• 2 tbsp chocolate chips
• 1 tbsp chia seeds or flax seeds
• ¼ cup grated coconut

🧊 Storage

• Keep in an airtight container for 2–3 days at room temperature,
  or refrigerate for up to 1 week.
• You can also freeze them for up to 2 months.

Would you like me to give you a no-egg version (vegan and dairy-free)?