Updated: Jan 1, 2019

Banana cake was one of my favorite cakes as a child. Especially a recipe my dad had from when he had a job at the local sport center where my day care was placed. I clearly remember the sweet taste of banana and the more bitter melted chocolate. I still love the sweet banana taste but I have made this recipe with a lot less sugar and more filling flours – just so that I have an excuse to eat it for breakfast and for my midday snack. I usually eat it with nut butters or the danish "pålægschokolade" (this is a thinly sliced chocolate that most danes (including me) love putting on their bread in the morning).

I do however, still love the banana cake so sometimes I will add maple syrup, hazelnuts, and lots of chocolate and serve it as a cake.


Makes: 1 loaf

  • 3 eggs

  • 3 tbsp. coconut sugar (you can use brown or white sugar if you prefer or have run out of coconut sugar as I usually do)

  • 3 bananas

  • 150 ml milk (I use oat or rice milk)

  • 1 cup of oat flour (you can easily make this by blending oats in a food processor or blender)

  • 1 cup spelt flour

  • 1.5 tsp. backing soda

  • 1.5 tsp. bicarbonate of soda

  • 2 tsp. cinnamon

  • 1 pinch of salt

  • ¼ tsp. vanilla powder


  1. Whisk together eggs and sugar until they’re fluffy and lighter

  2. Mash the bananas with a fork

  3. Add bananas and milk to the eggs and sugar

  4. Mix the remaining dry ingredients in a separate bowl

  5. Whisk together the wet and dry ingredients

  6. Transfer the batter to a loaf tin covered with baking paper

  7. Bake in the oven at 180 degrees Celsius for about 30 minutes. The bread is finished when you can stick a knife in the bread and it comes out clean

Tip! The bread will last for a few days in an airtight container or for much longer when kept in the freezer. I slice it up before I freeze it - then I can take one slice and put it in a toaster or bring it to uni/work and it will be thawed and ready after a few hours.