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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 is 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.
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 Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How to Make Instant Pot Banana Oat Cake, Step by Step
Step 1: Gather and prepare all ingredients.
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.
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.
Step 4: Pour the mixture into the prepared pan and smooth out the top, as necessary.
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.
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.
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.
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 (affiliate link).
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.
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 (affiliate link).
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.
If you’ve made this Gluten-Free Instant Pot (affiliate link) Banana Oat Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Instant Pot Flourless Banana Oat Cake
Ingredients
- 1/2 cup mashed overripe banana (about 1 large)
- 1/2 cup almond butter
- 1/3 cup zero calorie sweetener (I used Lankato Monkfruit)
- 2 eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 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 (affiliate link) followed by 1 cup water. Place baking pan on trivet and cover with silicone lid (affiliate link) (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 (affiliate link) (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 (affiliate link). 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
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: The Fresh and Healthy Instant Pot Cookbook: 75 Easy Recipes for Light Meals to Make in Your Electric Pressure Cooker (affiliate link) by Megan Gilmore
I have made this before. It’s the exact same recipe in one of my instant pot cook books published in 2018. Only change is coconut sugar in the original and yours uses “sweetener” of choice. Very original.
Hi Mary,
We never claimed this was an original recipe. In fact, we have this note and link to the cookbook on the post: “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.” I imagine this is the cookbook to which you are referring! All the best, ~Martha
I don’t have an Instapot – what are instructions for the oven please.
Hi Annette, We have only made this using the Instant Pot so I am hesitant to try to provide oven instructions until we have tried it. ~Martha