- Mash the Bananas: In a bowl, mash the bananas until smooth.
- Add Wet Ingredients: Mix in the eggs and yogurt until well combined.
- Add Dry Ingredients: Stir in ground oats or almond flour, baking powder, and cinnamon. Fold in optional add-ins if using.
- Microwave Method: Pour batter into a microwave-safe mug or bowl. Microwave on high for 2–3 minutes, or until the cake is set.
OR
Oven Method: Bake in a preheated oven at 180°C (350°F) for 15–20 minutes in a small baking dish.
Serving and Storage Tips
- Serving: Enjoy warm as-is, or top with a dollop of yogurt, fresh berries, or a drizzle of nut butter.
- Storage: Best eaten fresh, but can be stored in the fridge for up to 2 days. Reheat briefly before serving.
Variants – Customize Your Cake
- Berry Boost: Add a handful of blueberries or raspberries before cooking.
- Chocolate Flavor: Stir in 1 teaspoon of unsweetened cocoa powder.
- Coconut Delight: Add shredded coconut and vanilla extract for a tropical twist.
FAQ
Q: Can I use another fruit instead of banana? A: Yes, mashed apples or pears work well but may need extra sweetener.
Q: Is this cake really filling? A: Yes, thanks to fiber from oats/almonds and the protein from eggs and yogurt.
Q: Will it help me lose weight? A: While no food alone causes weight loss, this cake is low in empty calories and can support a balanced, weight-friendly diet.
Healthy, tasty, and ready in minutes—this quick cake is perfect for satisfying cravings while staying on track. It’s the kind of guilt-free indulgence your body (and taste buds) will thank you for!
continued on next page
