This Chocolate Banana Oat Cake is a rich and wholesome dessert combining the natural sweetness of bananas with the depth of cocoa. Packed with oats, nuts, and dark chocolate, it’s the perfect treat for breakfast, snacks, or dessert. Easy to make and full of nutrients, it’s a delightful option for any occasion.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Ingredients
- 120 g (1 1/3 cups) oat flakes
- 250 ml (1 cup) hot milk
- 2 ripe bananas, mashed
- 2 eggs
- 45 g (1/2 cup) cocoa powder
- 1 tsp baking powder
- 45 g (1/3 cup) nuts (such as walnuts or almonds), chopped
- 75 g (1/2 cup) dark chocolate, melted
- Vegetable oil, for greasing
Directions
- Place the oat flakes in a bowl and pour hot milk over them. Let them soak for 10 minutes to soften.
- Mash the bananas in a separate bowl until smooth.
- Add the mashed bananas and eggs to the softened oats. Mix until well combined.
- Stir in the cocoa powder and baking powder, ensuring no lumps remain.
- Fold in the chopped nuts for added crunch and texture.
- Line a baking pan with baking paper and lightly grease with vegetable oil. Pour the batter into the pan, spreading it evenly.
- Bake in a preheated oven at 180°C (350°F) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Melt the dark chocolate in a microwave or over a double boiler while the cake is baking.
- Allow the cake to cool slightly after baking, then drizzle the melted chocolate over the top and slice into squares.
Serving Suggestions
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a cup of coffee or tea for a delightful snack.
- Dust with powdered sugar for a simple presentation.
- Top with fresh berries like strawberries or raspberries for added freshness.
- Drizzle with honey or maple syrup for extra sweetness.
Cooking Tips
- Use overripe bananas for a sweeter flavor and softer texture.
- Add a pinch of cinnamon or vanilla extract to enhance the flavor.
- Substitute almond or oat milk for a dairy-free version.
- Lightly toast the nuts for a richer taste.
- Mix chocolate chips into the batter for added indulgence.
Nutritional Benefits
- Oats provide fiber and slow-releasing energy.
- Bananas are rich in potassium and natural sweetness.
- Cocoa powder contains antioxidants.
- Nuts add healthy fats and protein.
- Dark chocolate offers magnesium and iron.
Dietary Information
- Vegetarian-friendly
- Can be made dairy-free with plant-based milk and chocolate
- Gluten-free if using certified gluten-free oats
Nutritional Facts (Per Serving)
- Calories: ~180 kcal
- Protein: 5 g
- Carbohydrates: 20 g
- Fat: 8 g
- Fiber: 3 g
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week for longer storage.
- Freeze individual slices for up to 2 months; thaw at room temperature before serving.
Why You’ll Love This Recipe
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- A wholesome combination of oats, bananas, and nuts
- Simple to prepare with minimal ingredients
- Versatile for breakfast, snacks, or dessert
- Satisfies chocolate cravings in a healthier way
- Customizable with your favorite add-ins like dried fruits or seeds
Conclusion
This Chocolate Banana Oat Cake strikes the perfect balance between indulgence and nutrition. Its soft, moist texture and rich chocolate flavor make it a favorite for any occasion. Whether enjoyed warm with a drizzle of chocolate or paired with fresh fruit, it’s a recipe you’ll return to time and time again.
Frequently Asked Questions
- Can I use quick oats instead of rolled oats? Yes, but the texture may differ slightly.
- Can I substitute bananas? Applesauce or pumpkin puree can work as alternatives.
- Is this recipe gluten-free? Use certified gluten-free oats to make it gluten-free.
- Can I make this without eggs? Replace eggs with flaxseed or chia seed eggs for a vegan option.
- How do I prevent the cake from sticking? Line the pan with baking paper and grease it well.
- Can I skip the nuts? Yes, omit them or replace them with seeds if desired.
- What sweeteners can I add? A touch of honey or maple syrup works well.
- Can I make this into muffins? Divide the batter into muffin tins and bake for 18-20 minutes.
- How do I store leftovers? Store in an airtight container at room temperature or refrigerate.
- Can I add fruits to the batter? Absolutely, try blueberries or raspberries for extra flavor.