Lemon Blueberry Coconut Banana Oat Cake

Cook:18min

A bright and flavorful lemon blueberry coconut banana oat cake made with ripe bananas, oat flour, fresh blueberries, and lemon zest. Lightly sweetened with monk fruit and enriched with vanilla and a touch of coconut, this soft bakery-style snack cake is finished with a toasted coconut topping and optional lemon glaze for extra freshness.

Updated at: Thu, 07 May 2026 04:47:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories117.1 kcal (6%)

Total Fat5.2 g (7%)

Carbs18.9 g (7%)

Sugars5.1 g (6%)

Protein2.8 g (6%)

Sodium172.2 mg (9%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2bananas

ripe, mashed

1egg

¾ cupoat flour

1 tspbaking powder

¼ tspbaking soda

¼ tspsalt

2 Tbspmonk fruit erythritol sweetener

to taste

1 tspvanilla extract

1lemons

Zest of

0.5lemon

juice of

2 Tbsphalf & half

1 Tbspbutter

1 Tbspcoconut

2 Tbspcoconut

shredded, for topping

Instructions

Step 1

Preheat oven to 350°F (175°C). Grease or line an 8x8 baking pan with parchment paper. Mash bananas in a bowl. Whisk in egg, vanilla, lemon zest, lemon juice, sweetener, half & half, and melted butter. Add oat flour, baking powder, baking soda, and salt. Mix until just combined. Fold in blueberries and 1–2 tbsp shredded coconut. Pour batter into pan and smooth evenly. Sprinkle remaining shredded coconut on top. Bake 22–30 minutes, until center is set and edges are lightly golden. Cool at least 20 minutes before slicing.