Photo of Banana cake by WW

Banana cake

Points® value
Total Time
1 hr 35 min
20 min
1 hr 15 min
A lunchbox favourite, this is a great way to use up any overripe bananas in your fruit bowl.


Calorie controlled cooking spray

4 spray(s)


3 medium, really ripe, you'll need 300g in peeled weight


2 tablespoon(s), level, clear

Egg, whole, raw

3 large, raw

0% fat natural Greek yogurt

150 g

Vanilla Extract

2 teaspoon(s), level

Oat flour

140 g

Plain White Flour

100 g

Baking powder

1 teaspoon(s), level

Porridge oats

10 g


  1. Preheat the oven to 160°C, fan 140°C, gas mark 3. Mist a 900g loaf tin with cooking spray and line the base and ends with a long strip of overhanging baking paper.
  2. Put the bananas, honey, eggs, yogurt and vanilla in a food processor and blitz until smooth. Transfer to a large mixing bowl. Wipe the bowl of the food processor clean.
  3. Add the flours to the banana mixture and stir to combine. Pour the mixture into the prepared tin. Scatter over the porridge oats and bake for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre of the loaf comes out clean, with just a few sticky crumbs.
  4. Leave to cool in the tin, then turn out and slice to serve.


You can prepare your own oat flour for this recipe using 140g porridge oats, blitzed to a fine flour in a food processor.