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A cake made with banana, oats, and coffee, providing fiber and complex carbohydrates.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Banana Coffee Oat Cake has 218 calories. It contains 33 g of carbs, 6.5 g of protein, 6.5 g of fat and 4.5 g of fiber. Its 1 mg of Manganese covers 43% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 100 g
218
KCAL / 100G
Carbs
33g
· 12% DV
Protein
6.5g
· 13% DV
Fat
6.5g
· 8% DV
Fiber
4.5g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 12% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 218 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 1.2 g | 6% |
| Trans fat | 0 g | |
| Sodium | 95 mg | 4% |
| Total carbohydrate | 33 g | 12% |
| Fiber | 4.5 g | 16% |
| Protein | 6.5 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 100 g | 218 kcal |
| 1 slice (thin) | 35 g | 76 kcal |
| 1 slice (medium) | 55 g | 120 kcal |
| 1 piece (small) | 60 g | 131 kcal |
| 1 slice (thick) | 75 g | 164 kcal |
| 1 piece (medium) | 90 g | 196 kcal |
| 100 g | 100 g | 218 kcal |
| 1 cup (chopped) | 140 g | 305 kcal |
| 1 serving (large) | 150 g | 327 kcal |
Calculated from 218 calories per 100 g.
Banana Coffee Oat Cake is typically made by mixing mashed ripe bananas with eggs and coffee, then folding in oats and baking the batter. Follow the leavening and liquid amounts in your chosen recipe so the cake rises without becoming too wet.
Yes, you can make Banana Coffee Oat Cake with rolled oats. They give it a more textured crumb than oat flour; for a smoother, more cake-like texture, pulse the oats in a blender before mixing them into the batter.
Instant coffee or brewed coffee both work in Banana Coffee Oat Cake. Dissolve instant coffee in the recipe’s liquid, or use cooled brewed coffee; avoid adding extra liquid without adjusting the rest of the batter.
Banana Coffee Oat Cake can taste strongly of coffee if the recipe uses a concentrated brew or a generous amount of instant coffee. Use less coffee for a milder flavor, or choose decaf if you want the coffee note without as much caffeine.
Banana Coffee Oat Cake often turns dense or gummy when the batter is too wet from extra banana or coffee, or when the center is underbaked. Check the middle with a toothpick before removing the cake; it should come out clean or with a few moist crumbs.
Yes, Banana Coffee Oat Cake can be made without added sugar if the bananas are very ripe. The result will be less sweet than a version with sugar, and the coffee’s bitterness may be more noticeable.
No, Banana Coffee Oat Cake is not exactly the same as banana bread. Both use mashed bananas, but this cake also features coffee and oats, which change its flavor and crumb; the texture depends on whether the oats are whole or ground.
Store Banana Coffee Oat Cake in a covered container in the refrigerator once it has cooled. Because it contains moist banana and eggs, don’t leave it sitting out for extended periods; take out only the portion you plan to serve.
Yes, Banana Coffee Oat Cake freezes well in slices. Separate the slices in an airtight freezer container so they don’t stick together, then thaw a serving in the refrigerator or warm it briefly before eating.
Children can eat Banana Coffee Oat Cake, but the coffee may contain caffeine. The amount varies with the type and quantity of coffee, so use decaf or leave the coffee out when making it for children sensitive to caffeine.
Vitamins
Biotin
4µg · 13% DV
B6
0.22mg · 13% DV
B2
0.14mg · 11% DV
B12
0.25µg · 10% DV
Minerals
Manganese
1mg · 43% DV
Selenium
11µg · 20% DV
Phosphorus
125mg · 18% DV
Copper
0.16mg · 18% DV
Potassium ⭐
245mg · 7% DV
Sodium
95mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 218 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Banana Coffee Oat Cake brings banana, oats and coffee together in a home-style cake. The banana adds sweetness and moisture, while oats give the crumb a heartier texture and coffee lends a roasted aroma. Recipes vary, so the balance can range from gently banana-sweet to distinctly coffee-flavoured.
It works as a snack or simple dessert, served with tea or coffee, or alongside yogurt for a more filling bite. Oats contribute fibre and complex carbohydrates; each 100 g serving provides 4.5 g of fibre. Ripe bananas help bring out the flavour, and a modest slice makes an easy accompaniment to a hot drink.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
2.4g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.