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Gluten-Free: Use certified gluten-free oats to make the recipe gluten-free.
Dairy-Free: Substitute milk with almond milk, soy milk, or any other plant-based option.
Refined Sugar-Free: Sweetened naturally by the banana, with no added sugar.
Storage and Reheating
Refrigerate: Store slices in an airtight container in the refrigerator for up to 4 days.
Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheat: Warm slices in the microwave for 15-20 seconds or in a toaster oven for a fresh-out-of-the-oven feel.
FAQs
Can I use steel-cut oats instead of rolled oats?
Steel-cut oats are not ideal for this recipe unless processed into a fine flour-like consistency. Rolled oats are recommended for a smoother texture.
What can I substitute for walnuts?
You can use pecans, almonds, sunflower seeds, or omit the nuts entirely if you prefer a nut-free option.
Can I make this recipe vegan?
Yes! Replace the egg with a flaxseed or chia seed “egg” (1 tablespoon ground seeds mixed with 2.5 tablespoons water). Use plant-based milk for a fully vegan version.
Why is my cake dense?
Overmixing the batter or using an underripe banana can lead to a dense texture. Be gentle with mixing and ensure your banana is ripe.
Is this recipe suitable for meal prep?
Absolutely! Make a batch, slice it, and store the portions for a quick and healthy grab-and-go snack.
Conclusion
This Flourless Banana Oatmeal Cake is a simple, wholesome, and versatile recipe that fits a variety of dietary needs. With its naturally sweet flavor, tender crumb, and hearty ingredients, it’s perfect for those looking for a healthier alternative to traditional baked goods. Give it a try—you won’t miss the flour!
