
This banana oat loaf cake is soft, warmly spiced, and naturally moist from ripe bananas and yogurt. Whole wheat flour, ground oats, and walnuts give it a hearty crumb that works beautifully for breakfast, tea time, or an easy homemade dessert.
Preheat the oven to 180°C/350°F. Line a loaf tin with parchment paper, leaving a little overhang for easy lifting.

Sift the whole wheat flour, baking powder, baking soda, and cinnamon into a bowl. Grind the rolled oats into a fine oat flour, then stir it into the sifted dry ingredients.


In a separate mixing bowl, beat the softened salted butter with the brown sugar and caster sugar for 5-8 minutes, until lighter and slightly fluffy.

Add the thick plain yogurt and beat until smooth. Mix in the mashed ripe bananas for 2-3 minutes, scraping down the sides of the bowl as needed.



Add the dry ingredients to the banana mixture in two additions, alternating with the milk. Mix gently just until no dry streaks remain; do not overmix.


Fold in the vanilla essence and chopped walnuts until evenly distributed.

Pour the batter into the prepared loaf tin and smooth the top. Sprinkle with extra oats and walnuts for a textured topping.

Bake on the lower-middle rack for about 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the center is still wet after 45 minutes, bake for another 8-10 minutes, checking again before removing from the oven.
Cool the loaf in the tin for 10-15 minutes, then transfer it to a wire rack. Let it cool completely, ideally about 2 hours, before slicing.
Use very ripe, spotty bananas for the best sweetness and moisture. If using unsalted butter, add a small pinch of salt to the dry ingredients. Store the cooled loaf in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.




