Banana Cake with Cranberries and Sunflower Seeds

First time I blended together bananas and eggs was in Thailand, last year. It turned out to be an excellent, nutricious, cheap and easy combo, however I never posted a thing about it and kind of forgot about banana & eggs until today.

Because today, Aleydis shared with me her slice of banana cake and its recipe (which in turn contributed to this one). I got inspired and decided to make one. It became a cake made of gifts. 

A few days ago, Maartje donated an interesting German bag of grains with matcha (powdered green tea leaves).

And a week or two ago, Danielle forgot to take her kilobag of dried cranberries back home and so I took the liberty of considering those a gift as well ;D.

The cranberries and sunflower seeds happened to be what I found in the kitchen drawer. This banana cake would also be really nice with dates and walnuts, or figs and pecans, or peach and cashews, or chocolate and hazelnuts, just to name a few ideas.

Also, I used the peculiar Frühstücksbrei mit Amaranth (German) donated by Maartje, which contains oat, spelt, amaranth, almond and matcha. Just plain oat or even wheat flour would work just as well.

This banana cake can be made using an oven. I used a frying pan with a lid (hapjespan, in Dutch). Worked perfectly! Here’s the very easy banana cake recipe:

Banana Cake with Cranberries and Sunflower Seeds

Blend up 2 large bananas with 3 eggs and 2 heaping tablespoons of oat/oatmeal (or whatever you are using). Blend until smooth.

Then stir in a 3rd tablespoon of oatmeal, 1 handful of dried cranberries and 1 handful of sunflower seeds. Save soms fruits & nuts for later. At this point, you could also add some cinnamon or vanilla, for example. I didn’t because I didn’t have any and it still worked out great!

Grease a frying pan with lid, put it on the lowest heat possible. In the oven, 160 degrees Celsius would probably be good. Pour in the mixture (which is about as thick as medium to full fat yoghurt) and grind a bit of salt over it. Use a fork to lightly blend the salt in, but not too much! I like experiencing saltier and less salty bites, combined with the sweetness of the fruits.

In about 30-40 minutes it should be ready to be turned, but keep checking in the meantime. You’ll know when it’s time because the top of the cake will be all dry. Then turn the cake, put back on the heat or in the oven and within another 5-10 minutes it’s ready. Let cool for a few minutes, dress up with the spare filling and possibly some honey (if you have a sweeter tooth).

I was surprised by how nicely this combination of banana, cranberry and sunflower seeds turned out! And I’ll definitely be making this cake more often. The base of bananas, eggs and oat is rather cheap as well so this would be a perfect cake recipe for parties and potlucks, as well as a nice solution for using up bananas or eggs while they’re fresh.


About the Author:

I love being creative in helping people (and their businesses) glow. As a person and an entrepreneur, my motivation is to live a free, happy and meaningful life and to inspire and support others in doing the same. I create websites for socially conscious entrepreneurs, write articles, cater retreats and facilitate workshops, often traveling, while mostly based in The Netherlands. Connection is key, so drop me a line in the comments or head over to the contact page!


  1. Aleydis October 27, 2015 at 4:12 pm - Reply

    So happy you made this cake! I’ve found that cranberries add a bit of their moisture to the already pretty moist cake, so your banana/egg ratio is probably perfect 🙂

  2. naleśniki March 25, 2017 at 11:45 pm - Reply

    Love this cake… The flavor is yummy, smells so good!

    • Juuth April 17, 2017 at 9:37 pm - Reply

      Thank you!

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