Hello friends! I am so excited to share a brand new Banana Peach Oat Cake recipe with you! It’s light and summery, naturally sweetened with honey, low carb and gluten-free. The vibrant colors make it a fun dessert to bring to a potluck or treat your family. Serve warm or cold with a dollop of ice cream, coconut cream or Green yogurt on top. My Vegan friends, you can easily customize it by replacing eggs with a flax egg. And for Palee friends, just replace 1 C of oats with 1 C of almond flour!
Raise your hand if you love it when peaches are in season. On a recent trip to Costco I simply could not pass up a big box of these summery fruit. The smell was so delightful, and then my little girl (a.k.a. the most picky eater) asked for it. Of course, we had to get it.
The problem with buying groceries at Costco is that they come in bulk. We ate all the peaches we could, but I knew I had to come up with a recipe to use the rest before they go bad. That’s how Banana Peach Oat Cake recipe was born. It’s truly a kitchen sink recipe. I grabbed a few of my favorite ingredients – almond flour, rolled oats, coconut oil, honey, nut butter – threw them together and said a little prayer.
First, I mixed all the dry ingredients. Almond flour is simply the best for low carb baking, and rolled oats add a little fluffiness and texture to a cake. Pumpkin Spice with a little extra cinnamon always goes so well with peach.
In a separate bowl I mixed all the wet ingredients. I wasn’t going to add any nut butter at first (feel free to skip it). But I was dying to try NuttZo I just got from Costco. It would add a bit of crunchiness to my bake. Vegan friends, replace 2 eggs with 2 flax eggs and 2 Tbsp almond milk (optional).
Next, I combined everything together in a large bowl and added a bunch of chopped peaches. Look how yummy this banana peach oat cake looks already (Maria agreed because she was trying to take a bite).
Most delicious aroma filled the room while the cake baked in the oven. After 40 torturous minutes, it was time to check on our creation. I was happy to see that the top was golden brown and slightly crunchy. The cake was ready!
I served a slice with a heaping Table spoon of whole milk Greek yogurt on top, and it was PERFECTION! The creaminess of Greek yogurt combined with the slightly nutty texture of the cake and gentle peach chunks created an avalanche of flavors in my mouth. I could already see how good it would taste topped with coconut cream or vanilla bean ice cream! The possibilities are endless.
The best part about this banana peach oat cake is that it uses clean ingredients and delivers amazing taste without all the processed stuff. It’s perfect for those following a gluten-free, low-card, paleo or vegan lifestyle. Enjoy with your family or bring it to your next bbq or friends get-together.
Banana Peach Oat Cake (low-carb, gluten-free, vegan-friendly)
Light and summery, naturally sweetened with honey, low-carb, paleo-friendly, gluten-free and vegan-friendly The vibrant colors make this Banana Peach Oat Cake a fun dessert to bring to a potluck or treat your family. Serve warm or cold with a dollop of ice cream, coconut cream or Green yogurt on top.
- 1 Cup almond flour
- 1 Cup rolled oats (gluten-free)
- 1 Tsp baking soda
- 1 Tbsp pumpkin spice
- 1 Tbps cinnamon
- 1 tsp sea salt
- 2 bananas very ripe, mashed
- 2 eggs
- 1/3 cup coconut oil
- 1/3 cup nut butter optional
- 1/3 cup honey
- 1 Tbsp vanilla
- 4-5 ripe peaches chopped
Mix all the dry ingredients in a large bowl.
In a separate bowl, mix all the wet ingredients.
Combine wet and dry ingredients and add chopped peaches. Mix well. Pour in a greased dish.
Bake at 350 degrees for 40-45 minutes, until the center is baked through and the top is golden brown.
Serve topped with Greek yogurt, vanilla ice cream or coconut cream.
Please let me know if you give this a try! I love to hear your opinions.
For my other favorite guilt-free dessert recipes see links below:
Hope you have a beautiful day!