Instant Pot Banana Oat Cake (Flourless & Naturally Sweetened)

4.67 from 3 votes

Instant Pot Banana Oat Cake (Flourless & Naturally Sweetened)

With less than 100 calories, this easy gluten-free Instantpot Flourless Banana Oat Cake works equally well for dessert as it does for breakfast or brunch!

Prep Time15

Cook Time40

Pressure Release10

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: gluten-free banana cake, instant pot cake, sugar-free cake

Servings:

Author: Peter | Simple Nourished Living

Equipment

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 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

Serving size: 1 slice (1/6th recipe)

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

2 PointsPlus (Old plan)

Recipe Notes, Variations & Tips

This easy banana oat cake is endlessly adaptable.

Try adding:

mini chocolate chips
chopped walnuts
pecans
raisins
dried cranberries
shredded coconut

For a stronger cinnamon flavor, add an extra pinch or two.

If you prefer a sweeter cake, increase the sweetener slightly or use very ripe bananas.

The almond butter contributes moisture and richness, but peanut butter works equally well and creates a flavor similar to peanut butter banana bread.

Can I Bake This in the Oven?

While this recipe was developed for the Instant Pot, the batter is very similar to baked oatmeal and banana breakfast cakes. If you experiment w

Nutrition