Flourless Banana Carrot Cake in a Skillet

Craving something sweet but trying to keep things light? This flourless banana carrot cake is made with ripe bananas, grated carrot, and a little oat, then cooked right in a skillet. It turns out soft, moist, and lightly spiced, with a texture closer to a thick pancake or a small baked custard than a traditional layer cake.

It works well as a quick breakfast or a simple dessert. Because it cooks in one pan with no mixer required, it is also a good option when you want something homemade without a lot of cleanup.

Why You’ll Love This Flourless Banana Carrot Cake

• Simple ingredients: Most of the batter comes from pantry staples and produce you may already have on hand.
• No flour needed: Rolled oats are blended into a flour-like base, so the recipe works without wheat flour.
• One pan: The cake is mixed and cooked in the same skillet, which keeps cleanup quick.
• Naturally sweet: Ripe bananas provide most of the sweetness, so you can keep added sugar low or skip it.
• Easy to customize: Add walnuts, raisins, or a pinch of extra spice to change the flavor.

Ingredients

• 2 medium ripe bananas, mashed (about 1 cup or 225 g)
• 1 medium carrot, finely grated (about 1/2 cup or 60 g)
• 1 cup (90 g) old-fashioned rolled oats
• 2 large eggs
• 1/3 cup (80 g) plain Greek yogurt
• 1 tsp (5 ml) pure vanilla extract
• 1 tsp (2 g) ground cinnamon
• 1/2 tsp (2 g) baking powder
• 1/4 tsp (1.5 g) fine salt
• 1 tbsp (15 ml) maple syrup or honey, optional
• 2 tbsp (15 g) chopped walnuts or raisins, optional
• 1 tsp (5 g) butter or coconut oil, for greasing the pan

Quantities are estimates based on the recipe concept. Adjust the batter slightly if your bananas are smaller or larger.

Ingredient Notes

Bananas: Choose bananas that are heavily speckled or mostly brown. They are sweeter and mash more easily, and they add moisture to the cake.

Rolled oats: Blend the oats in a blender or food processor for about 30 to 40 seconds until they form a coarse, flour-like powder. Larger oat pieces will give the cake a chewier, more rustic texture.

Carrot: Finely grated carrot blends into the batter and keeps the cake moist. Coarser shreds will leave more visible specks.

Greek yogurt: Yogurt adds tenderness and a slight tang. Unsweetened plain yogurt works best. Regular yogurt can be used in place of Greek yogurt, though the batter may be a little looser.

Baking powder: This gives the cake some lift. Use fresh baking powder for the best rise.

Equipment You’ll Need

• 8-inch (20 cm) nonstick or well-seasoned skillet with a tight-fitting lid
• Mixing bowl and whisk or fork
• Blender or food processor (optional, for blending oats)
• Grater
• Spatula
• Toothpick or cake tester

How to Make Flourless Banana Carrot Cake in a Skillet

1. Prepare the pan. Set a skillet over low heat and melt the butter or coconut oil, then spread it evenly across the bottom and about 1 inch up the sides. Keep the heat low so the fat does not brown.
2. Blend the oats. Add the rolled oats to a blender and pulse for 30 to 40 seconds until they look like coarse flour. Pour them into a mixing bowl.
3. Mash the bananas. In a separate bowl, mash the bananas with a fork until mostly smooth, with a few small lumps remaining. You should have about 1 cup of mashed banana.
4. Combine the wet ingredients. Add the eggs, Greek yogurt, vanilla, and maple syrup or honey (if using) to the bananas. Whisk for about 30 seconds until the mixture is smooth and pale yellow.
5. Add the carrot. Stir in the grated carrot until it is evenly distributed throughout the wet mixture.
6. Mix the dry ingredients. Add the oat flour, cinnamon, baking powder, and salt to the wet mixture. Stir gently for about 1 minute until just combined. The batter should be thick but pourable, similar to a thick pancake batter. If it seems too stiff, add 1 to 2 tablespoons of water or milk.
7. Add any mix-ins. Fold in the walnuts or raisins, if using.
8. Cook the cake. Pour the batter into the prepared skillet and spread it into an even layer with a spatula. Cover the skillet and cook over low heat for about 8 to 12 minutes. The edges should look set and the top should be mostly firm when you gently press it.
9. Check for doneness. Insert a toothpick into the center. It should come out mostly clean, with no wet batter. If the center still looks loose, cover the skillet and cook for 2 to 3 more minutes. Eggs should reach 160°F (71°C) in the center for food safety.
10. Rest and serve. Let the cake cool in the skillet for about 5 minutes. Slide a spatula around the edges, then cut into wedges and serve warm or at room temperature.

Pro Tips for the Best Results

• Use very ripe bananas. The darker the peel, the sweeter and softer the cake will be.
• Squeeze out extra moisture from the carrot. Wrap the grated carrot in a clean towel and press gently. This helps prevent a soggy center.
• Keep the heat low. High heat can scorch the bottom before the middle sets, so medium-low is the safest choice.
• Let the batter rest for 5 minutes. Oats absorb liquid as they sit, which makes the batter thicker and easier to spread.
• Use a lid. Covering the skillet traps heat and steam, which helps the top cook through without flipping.
• Grease the pan well. Even nonstick pans can stick with a soft, moist batter.

Common Mistakes to Avoid

Cooking on high heat: The outside may brown too quickly while the inside stays raw. Cook on low to medium-low and check the center with a toothpick.

Skipping the rest time: Cutting into the cake too soon can make it crumble. Give it a few minutes to firm up.

Using a batter that is too wet: Very loose batter may create a gummy center. If yours seems thin, let it sit for a few minutes before cooking.

Overmixing after adding the oats: Stir just until combined. Overmixing can make the texture dense.

Variations and Substitutions

• Chocolate chip: Fold in 2 tablespoons of dark chocolate chips for a dessert-style version.
• Almond flour: Replace the oats with 1/2 cup (50 g) almond flour for a softer, more tender cake. Reduce the cooking time slightly and check often.
• Spice blend: Add a pinch of nutmeg or ground ginger along with the cinnamon.
• Dairy-free: Use a plain unsweetened dairy-free yogurt and coconut oil.
• Oven method: Pour the batter into a greased 6-inch pan and bake at 350°F (175°C) for about 20 to 25 minutes, or until a toothpick comes out mostly clean.

Serving Suggestions

Serve the cake warm with a spoonful of Greek yogurt, a drizzle of maple syrup, or a few fresh banana slices. For a breakfast version, pair it with a cup of coffee or tea. For dessert, a light dusting of cinnamon or a few chopped walnuts makes a nice finish.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer: Wrap individual wedges tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months.

Reheating: Warm a wedge in a covered skillet over low heat for 2 to 3 minutes, or microwave for 20 to 30 seconds. Thawed slices can be reheated the same way.

Frequently Asked Questions

Can I make this flourless banana carrot cake ahead of time?

Yes. You can bake it a day ahead and store it covered in the refrigerator. Reheat it gently before serving for the best texture.

Can I freeze it?

Yes. Freeze the cake in individual wedges and reheat them directly from frozen, adding a little extra time in a covered skillet over low heat.

Why did my cake turn out gummy in the middle?

The cake may need more cooking time, or the batter may have been too wet. Cook on low heat with a lid and test the center with a toothpick before removing it from the skillet.

Can I use something other than rolled oats?

Yes. Almond flour is a common substitute and produces a softer texture. Use about half the amount by weight and watch the cake closely as it cooks.

Is this cake sweet enough?

The bananas provide natural sweetness. If your bananas are not very ripe, add the optional maple syrup or honey to suit your taste.

How do I know when the cake is done?

The top should look set, the edges should pull slightly away from the pan, and a toothpick inserted into the center should come out mostly clean.