Breakfast Snack Cake with Oats and Bananas | CookOS

Breakfast Snack Cake

Name: Breakfast Snack Cake with Oats and Bananas
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 cups rolled oats; 1/2 cup whole wheat flour; 1/2 cup all purpose flour; 2 tsp cinnamon; ½ tsp salt; 1 ½ tsp baking powder; 1 cups toasted chopped nuts; 1 ½ cups milk; 1 tsp vanilla; ½ cup honey or maple syrup; 2 tbsp unsalted nut butter, such as almond, peanut, or cashew; 3 ripe bananas (about 1 lb total), mashed; 1/2 cup unsweetened shredded coconut

This breakfast snack cake combines rolled oats, ripe bananas, and warm cinnamon in a moist, wholesome cake topped with crunchy nuts and coconut—designed to fuel busy mornings without refined sugar.

🌍American 🏷️Breakfast 🏷️Snack cake 🏷️Oats 🏷️Banana 🏷️Coconut Nuts

About·Privacy·Terms

🏷️

Total

1h 15m

Servings

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 cups rolled oats
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 tsp cinnamon
½ tsp salt
1 ½ tsp baking powder
1 cups toasted chopped nuts
1 ½ cups milk
1 tsp vanilla
½ cup honey or maple syrup
2 tbsp unsalted nut butter, such as almond, peanut, or cashew
3 ripe bananas (about 1 lb total), mashed
1/2 cup unsweetened shredded coconut

13 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, whisk together oats, both flours, cinnamon, salt, and baking powder.
2
In a medium bowl, whisk together the milk, vanilla, and honey until dissolved. Stir in the nut butter and mashed bananas until combined.
3
Pour the wet ingredients into the dry, and stir until just combined (there should be a few streaks of flour in the batter). Spray a Suvie pan with cooking spray and line the interior of the pan with parchment paper, allowing parchment to extend above the sides of the pan.
4
Pour the batter into the pan, and spread evenly with a spatula. Sprinkle the top of the batter with nuts and coconut, pressing gently so that they adhere to the surface.
5
Cover pan with foil and transfer to the bottom zone of Suvie, input settings, and cook now or schedule. Remove foil when 5 minutes remain.
6
Cook at 350°F for 1 hour (for Suvie 2.0, Bake at 375°F)
7
Once the cake is done cooking, remove the pan from your Suvie. Allow to cool for 10 minutes in the pan, then remove the cake by lifting the parchment from the pan.
8
Transfer to a cutting board and cut into slices. Store leftovers in the fridge for up to 5 days.

Was this recipe helpful?

Tips & Notes

Pro tips

Mash bananas thoroughly until no chunks remain; this ensures even moisture distribution and prevents dry pockets.
Toast chopped nuts and coconut separately before topping to intensify flavor and prevent sogginess.
Do not overmix the batter after adding dry ingredients; stir just until combined to keep the cake tender.
Test doneness with a toothpick inserted in the center—it should come out with a few moist crumbs, not wet batter.

Substitutions

All-purpose flour → additional whole wheat flour (use 1 cup total whole wheat, reduce all-purpose to ¼ cup; cake will be denser)
Milk → non-dairy milk such as almond, oat, or coconut milk (1:1 ratio, no change to texture)
Coconut → unsweetened shredded coconut or omit entirely (affects topping texture only)