Soft, sweet, and incredibly easy to make, these Banana Egg Cakes are the perfect blend of comfort and nourishment. Using only a few wholesome ingredients like ripe bananas, oats, and eggs, this recipe offers a healthier alternative to traditional pancakes or fritters. They’re naturally gluten-free, lightly sweetened with fruit, and come together in under 15 minutes—ideal for busy mornings, post-workout fuel, or a kid-friendly snack. Their tender texture and warm banana aroma will quickly win you over.
Preparation Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 4 small cakes (serves 2)
Cuisine: Modern healthy breakfast/snack
Ingredients
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1 ripe banana
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1 large egg
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1/4 cup (25 g) oats (quick oats or rolled oats)
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1/4 cup (60 ml) milk (dairy or plant-based)
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1/4 teaspoon cinnamon (optional)
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1/2 teaspoon vanilla extract (optional)
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1/2 teaspoon baking powder
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Oil or butter, for frying
Step-by-Step Cooking Directions
1. Mash the Banana
Start by peeling your ripe banana and mashing it thoroughly in a medium bowl using a fork. It should be as smooth as possible for a better texture.
2. Mix in Wet Ingredients
Add the egg and milk to the mashed banana. Stir well to combine until smooth and creamy. Add vanilla extract if using.
3. Add Dry Ingredients
Stir in the oats, baking powder, and cinnamon if desired. Let the mixture sit for 2–3 minutes so the oats can absorb some of the liquid and the batter thickens slightly.
4. Preheat the Pan
Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
5. Cook the Cakes
Spoon about 2 tablespoons of batter per cake onto the hot skillet. Cook for 2–3 minutes on one side until bubbles form and the edges begin to set. Flip and cook for another 1–2 minutes until golden brown and cooked through.
6. Serve Warm
Serve your banana egg cakes warm with toppings of your choice like nut butter, maple syrup, fresh berries, or Greek yogurt.
Nutritional Information (Per Serving, 2 Cakes)
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Calories: 140
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Protein: 5 g
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Carbs: 17 g
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Fiber: 2 g
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Fat: 6 g
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Sugar: 7 g
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Sodium: 120 mg
The Origins and Popularity of the Recipe
Banana egg cakes, sometimes called “banana pancakes” or “banana fritters,” have surged in popularity in recent years thanks to the rise of clean eating and low-ingredient cooking trends. Originating as a go-to among fitness enthusiasts and busy parents, this recipe is often cited for its simplicity, flexibility, and minimal prep time. It’s a viral favorite across food blogs, Pinterest, and TikTok.
Reasons Why You’ll Love This Recipe
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Minimal ingredients: Made with staples most people have on hand.
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Quick to prepare: Done in less than 15 minutes.
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Kid-friendly: Soft, sweet, and mess-free.
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No added sugar: Naturally sweet from bananas.
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Customizable: Add-ins like chocolate chips, flaxseed, or berries work well.
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Gluten-free & dairy-free options: Naturally adaptable to dietary needs.
Health Benefits
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Bananas provide potassium, fiber, and natural sweetness.
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Eggs add complete protein and choline, good for brain health.
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Oats offer heart-healthy fiber and sustained energy.
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Cinnamon may help stabilize blood sugar levels.
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Milk (or plant-based alternative) provides calcium and vitamin D.
Serving Suggestions
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Top with sliced bananas and a drizzle of almond butter.
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Dust with cinnamon and serve with a dollop of Greek yogurt.
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Stack and drizzle with maple syrup or honey.
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Serve alongside a smoothie or coffee for a satisfying breakfast.
Cooking Tips
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Use a ripe banana with plenty of brown spots for the sweetest flavor.
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Let the batter rest before cooking for better consistency.
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Use a non-stick pan and cook on medium heat to prevent burning.
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Don’t overcrowd the pan—cook in batches if needed.
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Keep warm in the oven at 90°C (200°F) while cooking the rest.
Variations to Try
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Berry Banana Cakes: Add blueberries or diced strawberries.
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Chocolate Chip: Mix in 1 tablespoon of mini chocolate chips.
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Protein Boost: Add 1 tablespoon of nut butter or protein powder.
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Nut-Free Version: Omit oats and blend banana with almond flour.
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Savory Twist: Skip vanilla and cinnamon, add a pinch of salt and herbs.
Conclusion
These Banana Egg Cakes prove that delicious doesn’t have to be complicated. Whether you’re feeding picky eaters, looking for a post-workout snack, or just want a quick and healthy breakfast, this recipe checks all the boxes. Wholesome, hearty, and naturally sweet, it’s a delightful treat you can feel good about serving anytime. Try it once and you’ll keep coming back to this effortless favorite.
10 Frequently Asked Questions
1. Can I use steel-cut oats instead of rolled oats?
No, steel-cut oats are too coarse and require a longer cooking time. Use quick or rolled oats for best results.
2. Can I make this recipe vegan?
Yes, substitute the egg with a flax egg (1 tbsp flaxseed + 2.5 tbsp water) and use plant-based milk.
3. Can I make the batter ahead of time?
You can mix and refrigerate the batter for up to 12 hours. Stir well before cooking.
4. Can I bake these instead of frying?
Yes. Spoon into greased muffin tins and bake at 180°C (350°F) for 12–15 minutes until set.
5. Are these good for toddlers or babies?
Yes! Omit baking powder and any sweeteners. The soft texture makes it ideal for little ones.
6. How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat in a skillet or microwave.
7. Can I freeze banana egg cakes?
Yes. Freeze them in a single layer, then transfer to a bag. Reheat directly from frozen.
8. What can I use instead of oats?
Try almond flour or coconut flour in small amounts, though texture may vary.
9. Why are my cakes falling apart?
The batter may be too wet—add a touch more oats or let it rest longer before cooking.
10. Can I double the recipe?
Yes, it doubles easily. Just cook in batches and keep warm in a low oven.