Instant Pot Flourless Banana Oat Cake

Looking for a yummy alternative to banana bread for using up those overripe bananas lingering on your counter? Give this easy Instant Pot Flourless Banana Oat Cake a try.

This cake reminds me of a cross between banana bread and one of my favorite homemade treats—baked oatmeal. And it's equally good as dessert, with a little scoop of low-fat vanilla ice cream or frozen yogurt, as it is for breakfast, or brunch, with a dollop of Greek yogurt and some fresh berries.

Naturally sweetened and low calorie, this banana cake bakes up dense and moist. And because you cook it in an Instant Pot, you don't have to turn on your oven and heat the entire kitchen—a blessing for those of us living in warmer climates.

Flourless banana oat cake cut into wedges on blue plate.

Easy InstantPot Banana Oat Cake

How Many Calories and WW Points in this Flourless Banana Oat Cake?

According to my calculations, each serving has about 95 calories.

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

How to Make Instant Pot Banana Oat Cake, Step by Step

Step 1: Gather and prepare all ingredients.

Ingredients including overripe banana, eggs, almond butter, rolled oats, cinnamon, salt and monk fruit sweetener.

Ready to make the cake

Step 2: Cut two strips of parchment paper and place in 7-inch round baking pan making a cross, set aside. This will allow you to easily remove the cake from the pan.

Parchment paper strips in crisscross pattern in baking pan.

Place crisscross parchment strips in pan

Step 3: Mash the banana in a mixing bowl. Stir in the almond butter, sweetener, eggs, baking soda, cinnamon and salt until mixture is thoroughly combined. Stir in the oats until completed coated.

Mixing banana oat cake batter in mixing bowl with fork.

Mixing the batter

Step 4: Pour the mixture into the prepared pan and smooth out the top, as necessary.

Uncooked flourless banana oat cake in parchment lined baking pan.

Ready to bake the cake

Step 5: Add the trivet to the Instant Pot followed by 1 cup water. Place baking pan on trivet and cover with silicone lid (if available, included with Instant Pot Bake Set), or parchment paper or an upside-down plate. Covering the pan will prevent any moisture from dripping into the cake as it bakes.

Covered cake pan on trivet in InstantPot.

Covered baking pan placed in InstantPot

Step 6: Place the lid on the Instant Pot moving the steam release valve to the Sealing position. Cook on HIGH pressure for 40 minutes.

InstantPot set to 40 minutes on high pressure.

Cook cake for 40 minutes on high pressure

Step 7: Once the cooking time is finished, allow the pressure to release naturally for 10 minutes. After 10 minutes of natural pressure release, move the steam release valve to Venting position and allow any remaining steam to release (being careful to not get burned).

Step 8: After pressure is released and float valve drops, unlock and remove the lid. Carefully lift the pan (or trivet holding the pan) and remove from the pot (use oven mitts as necessary to prevent any burns).

Step 9: Place the cake on a wire rack and remove the silicone lid (or parchment or upside-down plate) being careful to not drip any condensation onto cake. Allow cake to cool completely, at least 30 minutes.

Fresh baked flourless banana oat cake in baking pan.

Fresh baked banana oat cake

Step 10: Run a thin sharp knife around the side of cake to loosen it from the pan. Using the parchment strips, lift the cake from the pan and place on serving plate or cutting board.

Cutting flourless banana oat cake into wedges.

Cutting the cake into wedges

Cut the cake into 6 wedges and serve with any additional toppings (lite whipped topping, low-fat ice cream or frozen yogurt, nonfat Greek yogurt, berries, etc.)

Step 11: Store any leftover cake in an airtight container.

Flourless banana oat cake in background with wedge of cake in front.

Flourless banana oat cake

Recipe Notes

Use your favorite zero-calorie sweetener. Some of the more popular alternatives are Swerve, Splenda, Equal, Stevia and Monkfruit. I haven't tried Swerve yet, but I really like using Lankato Monkfruit sweetener right now.

To ensure this cake is gluten-free, be sure to use oats that are labeled gluten-free.

A banana with more brown spots will also be sweeter than a banana without spots and it will be softer and easier to mash too.

Serving Suggestions

Enjoy your flourless cake at room temperature, chilled from the refrigerator, or lightly warmed in the microwave.

Serve this a la mode for dessert with a scoop of low-fat ice cream or frozen yogurt.

Or enjoy it at breakfast, or brunch, with some nonfat Greek yogurt and fresh berries—sliced strawberries, blueberries, blackberries and raspberries would all be delicious.

Piece of flourless banana oat cake topped with blueberries and blackberries on yellow plate.

Banana oat cake with fresh berries

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Instant Pot Flourless Banana Oat Cake

With less than 100 calories, this easy gluten-free Instant Pot Flourless Banana Oat Cake works equally well for dessert as it does for breakfast or brunch!
Course Dessert
Cuisine American
Keyword gluten-free banana cake, instant pot cake, sugar-free cake
Servings 6
Calories 95kcal
Author Peter | Simple Nourished Living

Ingredients

  • ½ cup mashed overripe banana (about 1 large)
  • ½ cup almond butter
  • cup zero calorie sweetener (I used Lankato Monkfruit)
  • 2 eggs
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • 1 cup quick cooking rolled oats

Instructions

  • Cut two strips of parchment paper and place in 7-inch round baking pan making a cross, set aside. This will allow you to easily remove the cake from the pan.
  • Mash the banana in a mixing bowl. Stir in the almond butter, sweetener, eggs, baking soda, cinnamon and salt until mixture is thoroughly combined. Stir in the oats until completed coated.
  • Pour the mixture into the prepared pan and smooth out the top.
  • Add the trivet to the Instant Pot followed by 1 cup water. Place baking pan on trivet and cover with silicone lid (if available), or parchment paper or an upside-down plate. Covering the pan will prevent any moisture from dripping into the cake as it bakes.
  • Place the lid on the Instant Pot moving the steam release valve to the Sealing position. Cook on HIGH pressure for 40 minutes.
  • Once the cooking time is finished, allow the pressure to release naturally for 10 minutes. After 10 minutes of natural pressure release, move the steam release valve to Venting position and allow any remaining steam to release (being careful to not get burned).
  • After pressure is released and float valve drops, unlock and remove the lid. Carefully lift the pan (or trivet holding the pan) and remove from the pot (use oven mitts as necessary to prevent any burns).
  • Place the cake on a wire rack and remove the silicone lid (or parchment or upside-down plate) being careful to not drip any condensation onto cake. Allow cake to cool completely, at least 30 minutes.
  • Run a thin sharp knife around the side of cake to loosen it from the pan. Using the parchment strips, lift the cake from the pan and place on serving plate or cutting board. Cut the cake into 6 wedges and serve with any additional toppings (lite whipped topping, low-fat ice cream or frozen yogurt, nonfat Greek yogurt, berries, etc.)
  • Store any leftover cake in an airtight container.

Notes

Use your favorite zero-calorie sweetener. Some of the more popular alternatives are Swerve, Splenda, Equal, Stevia and Monkfruit. I haven't tried Swerve yet, but I really like using Lankato Monkfruit sweetener right now.
To ensure this cake is gluten-free, be sure to use oats that are labeled gluten-free.
A banana with more brown spots will also be sweeter than a banana without spots and it will be softer and easier to mash too.
Serving size: 1 slice (⅙th recipe)
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
2 *PointsPlus (Old plan)

Nutrition

Serving: 1slice (⅙th recipe) | Calories: 95kcal | Carbohydrates: 12.6g | Protein: 4.1g | Fat: 3.1g | Fiber: 1.9g

Recipe source: The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker by Megan Gilmore

*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

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The post Instant Pot Flourless Banana Oat Cake appeared first on Simple Nourished Living.

Instant Pot Flourless Banana Oat Cake