Banana Oat Soft Cake | IDDSI Level 6 Dessert Recipe

IDDSI Level 6 (Soft & Bite-Sized) | 40 minutes | Easy

Banana oat soft cake is a naturally sweet, flourless baked dessert made primarily from overripe bananas and rolled oats. The high moisture content from ripe bananas and the structural properties of oats produce a consistently soft, moist crumb that meets IDDSI Level 6: it can be pressed flat with a fork under moderate force with no significant resistance or rebound. No refined flour, minimal added sugar, and a preparation method simple enough to be prepared in any care kitchen — this is one of the most practical baked desserts for residents on a texture-modified diet.

Ingredients (8 pieces)

Main:

• 3 very ripe bananas (approximately 300g peeled weight) — the riper and blacker the skin, the sweeter and softer the result
• 200g quick-cook rolled oats (not steel-cut or jumbo oats)
• 2 eggs
• 60ml whole milk
• 30ml vegetable oil or melted butter
• 2 tablespoons honey
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon (optional)
• Pinch of salt

Optional add-ins:

• 30g seedless raisins (soaked in water 10 minutes to soften)
• 20g finely chopped walnuts (toasted and chopped to under 3mm)

Method

1. Preheat oven to 180°C. Line an 8-inch square baking tin with parchment and lightly grease.
2. Place peeled bananas in a large bowl and mash thoroughly with a fork until no large lumps remain — the smoother the mash, the more uniform the final texture.
3. Add eggs, milk, oil and honey to the banana mash. Mix until just combined.
4. Add rolled oats, baking powder, cinnamon and salt. Fold gently until just incorporated — do not overmix.
5. Fold in raisins and walnuts (if using).
6. Pour batter into the prepared tin and spread level.
7. Bake for 25–30 minutes until the surface is golden and a skewer inserted in the centre comes out clean with no wet batter.
8. Allow to cool in the tin for 10 minutes. Cut into 8 equal pieces (approximately 4cm × 4cm each).

Texture Test

IDDSI Level 6 confirmation: Using the back of a fork, press down on a piece of cake with moderate force — it should flatten easily and evenly with no significant springback, and no hard or dry sections. The interior should be moist and consistent throughout.

Important: Over-baking dries out the cake, pushing the texture toward Level 7. Check at 25 minutes and remove from the oven as soon as the skewer test passes. If any edge pieces appear dry, moisten with a small drizzle of milk or honey before serving.

Safety Notes

⚠️ Walnuts — if used, must be chopped to under 3mm to avoid textural inconsistency. When in doubt, omit entirely.

⚠️ Raisins — natural raisins are chewy when dry. Always pre-soak in water for at least 10 minutes before adding; well-softened raisins are acceptable at Level 6.

⚠️ Egg allergy — substitute each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes before using. The texture will be slightly denser but still Level 6 compliant.

⚠️ Honey — safe for adults and elderly residents; not appropriate for infants under 1 year.

Sourcing in Hong Kong

• Overripe bananas: Supermarkets and wet markets — look for bananas with heavily blackened skins (often marked down in price); these are ideal for baking
• Quick-cook rolled oats: Available at all major supermarkets (look for “instant” or “quick oats”, not steel-cut)
• Baking powder: Supermarket baking aisle

Nutrition

Approximately 155 kcal per piece, 3g dietary fibre, 4g protein, good potassium content. Bananas provide natural sugars, potassium and Vitamin B6; rolled oats contain soluble fibre (beta-glucan) which supports blood glucose regulation and gut health; the cake is low in saturated fat and free from refined flour. A useful addition to the diet of elderly residents who need gentle encouragement to eat, as the familiar sweet scent of baked banana is highly appetising.

Cultural Note

Banana oat cake sits at the intersection of Western baking tradition and the Cantonese preference for “easy to digest, naturally sweet” food. While not a traditional Chinese dessert, its character — moist, gentle, made from whole ingredients — aligns well with the values of Hong Kong’s growing health-conscious food culture. It is also one of the most practical desserts for a care kitchen: no specialist equipment, no difficult techniques, minimal washing up. At IDDSI Level 6, it gives residents who can manage soft bite-sized food a genuine baked dessert experience — the warmth, aroma and satisfaction of something oven-fresh.