This cinnamon swirl pumpkin banana oat cake is made with wholesome ingredients and can be enjoyed for breakfast or dessert. It’s like cinnamon roll, meets pumpkin bread, meets banana bread all in one. The flavors are delicious and so cozy!

This oat cake is basically like baked oats in cake form. It’s made from oat flour and naturally sweetened with pure maple syrup. I love that this cake isn’t overly sweet and the cinnamon swirl is made with coconut sugar.

Thanks to the pumpkin and banana, this cake is so moist and completely oil free. You can use whatever nut butter for this cake but just know it can change the flavor. I used a neutral tasting nut butter like almond butter so it didn’t affect the taste too much. Peanut butter would be very yummy if you like that flavor. If you are nut free, tahini would be a great option.

If you make this cinnamon swirl pumpkin banana oat cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:30

Total Time:40

Ingredients

1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
2 super ripe bananas (medium to large size)
1/2 cup pumpkin puree
1/4 cup almond butter (or any nut/seed butter)
1/3 cup pure maple syrup
1 tsp apple cider vinegar
1 tsp vanilla extract
2 cups oat flour (I just blend 2 cups of rolled oats until it turns into a flour)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 1/2 tsp pumpkin pie spice
1/2 tsp sea salt

cinnamon swirl

1/3 cup coconut sugar (can sub brown sugar)
1 Tbsp almond milk
2 tsp cinnamon

Instructions

Preheat the oven to 350 degrees F. Grease a 10 inch cast iron skillet (or similar size) with coconut oil or avocado oil.
In a large bowl, make the flax egg by mixing the ground flaxseed with the water. Set aside to thicken for 5 minutes.
In a medium bowl, add the oat flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk until well combined.
To the bowl with the flax eggs, add the ripe bananas and mash until smooth. Add the pumpkin, almond butter, vanilla, maple syrup, and apple cider vinegar. Whisk until well combined.
Add the dry ingredients to the wet. With a spatula, stir until combined, careful not to over mix! Pour batter into the cast iron skillet.
Make the cinnamon swirl by combining the coconut sugar, almond milk, and cinnamon in a small bowl. Put dollops of the cinnamon mixture all over the top of the batter. Lightly swirl it in the batter with a knife or toothpick.
Bake for 30 minutes or until a toothpick comes out clean. Let it cool for 30 minutes before eating. Enjoy warm with a dollop of coconut yogurt on top and a drizzle of maple syrup if desired. Store in an airtight container on the counter for up to 3 days.

Servings: 8

Cinnamon Swirl Pumpkin Banana Oat Cake (vegan, gluten-free, oil-free, refined sugar free)