Banana Oat Fit Cake

With 160 kcal and 7g of protein per slice, this recipe uses oats as a complex carbohydrate source to stabilize blood sugar and keep you full for longer.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 2 ripe bananas · 178 kcal in the whole recipe
• 120g oats · 456 kcal in the whole recipe
• 2 eggs · 143 kcal in the whole recipe
• 50ml semi-skimmed milk · 22 kcal in the whole recipe
• Cinnamon, baking powder, vanilla

Method

1. Required equipment: A fork, a mixing bowl, a baking dish, and an oven.

   

2. Place two ripe bananas in a bowl and mash them with the back of a fork until they turn into a smooth puree.

   

3. Add 2 eggs and 50 ml of semi-skimmed milk, then whisk with a fork until the mixture is homogeneous (smooth).

   

4. Add 120 g of oats, and one teaspoon each of cinnamon, baking powder, and vanilla to the mixture.

   

5. Stir all ingredients with a spoon until the oats and the liquid mixture are fully combined.

   

6. Lightly grease the inside of your baking dish or line it with parchment paper to prevent sticking.

   

7. Pour the prepared mixture into the baking dish and smooth the top with a spoon.

   

8. Preheat your oven to 180°C and wait for it to reach the temperature.

   

9. Place the cake in the oven and bake for 25-30 minutes.

   

10. To check if the cake is ready, insert a toothpick; if it comes out clean, it is fully baked.

    

11. Remove the cake from the oven and let it cool at room temperature.

    

12. Slice the cooled cake into 5 equal portions and serve.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.