Banana, Oat & Cinnamon Breakfast Cakes

Fed up with my standard 2 ingredient pancakes (1x banana mashed with 2x beaten eggs) always looking like a dog’s dinner, I decided to try something new today. I am calling this new creation Banana, Oat & Cinnamon Breakfast Cakes.


  • 1 ripe banana
  • 1 cup of oats
  • 2 eggs
  • 1/2 teaspoon of cinnamon



  1. Preheat the oven to 200 degrees centigrade (or 180 for a fan oven).
  2. In a bowl, mash the banana with the back of a fork until it’s gooey.
  3. Add the oats and cinnamon to the bowl
  4. Add the eggs
  5. Mix the whole lot together with the fork you used to mash the banana, until you have a gooey, thick batter.
  6. Take a muffin tin (I have a silicon one which I find really easy to use as it means I don’t need muffin cases) and spoon the mixture evenly into the 6 sections of the muffin tray. You should have enough mixture to fill each section to about half way. If using a muffin tin, grease first with some butter or oil of your choice, or line with muffin cases.
  7. Cook in the oven for 20 minutes, or until the cakes are cooked though (they should be fairly firm to touch). Note that they don’t rise at all.
  8. Take out of the oven and leave to cool for a few minutes before turning them out.

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