This Banana Oat Chocolate Cake is a delightful blend of wholesome oats, ripe bananas, and rich cocoa. The natural sweetness of the bananas pairs perfectly with the deep chocolate flavor, making this cake a guilt-free treat. Topped with a simple espresso glaze, it’s the perfect dessert to enjoy with a cup of coffee or tea.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 slices
Ingredients:
For the Cake:
- 125g (1¼ cups) oat flakes
- 250 ml (1 cup) warm water
- 2 ripe bananas, mashed
- 2 eggs (large)
- 2 tbsp (12g) cocoa powder
- 5g (1 teaspoon) baking powder
- 1 teaspoon vanillin or vanilla extract
For the Espresso Glaze:
- 100g (¾ cup) powdered sugar
- 30 ml (2 tbsp) espresso coffee (freshly brewed or instant)
Directions:
- Prepare the oats:
In a bowl, combine the oat flakes with warm water. Let it soak for 10 minutes until the oats soften. - Make the batter:
In another bowl, mash the bananas until smooth. Add the eggs, cocoa powder, baking powder, and vanillin or vanilla extract. Mix well to combine. - Combine ingredients:
Once the oats have softened, add them to the banana mixture and stir until all the ingredients are well incorporated. - Bake:
Preheat the oven to 180°C (360°F). Pour the batter into a greased or parchment-lined baking tin. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. - Prepare the espresso glaze:
While the cake is baking, mix the powdered sugar and espresso coffee in a small bowl until smooth. - Cool and glaze:
Once the cake is done, remove it from the oven and let it cool for 10-15 minutes. Drizzle the espresso glaze over the top of the cake before serving.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Enjoy with a cup of freshly brewed coffee or tea for a delightful afternoon snack.
Cooking Tips:
- Make sure the bananas are ripe for a naturally sweet cake.
- If you prefer a smoother texture, you can blend the soaked oats before adding them to the batter.
- You can use decaf espresso if you want to avoid caffeine in the glaze.
Nutritional Benefits:
- Oats: Provide fiber, which supports digestive health and helps maintain steady energy levels.
- Bananas: Add natural sweetness and are a good source of potassium and vitamins.
- Cocoa Powder: Packed with antioxidants and promotes heart health.
- Eggs: Provide protein and healthy fats, keeping the cake moist and delicious.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Use gluten-free oats to make this recipe gluten-free.
- Refined Sugar-Free Option: You can skip the espresso glaze to avoid refined sugar or use a sugar substitute in the glaze.
Nutritional Facts (Per Slice):
- Calories: 220
- Protein: 6g
- Carbs: 35g
- Fats: 7g
- Fiber: 4g
Storage:
- Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- You can freeze the cake (without the glaze) for up to 1 month. Thaw it overnight in the fridge and add the glaze before serving.
Why You’ll Love This Recipe:
- It’s naturally sweetened with bananas, making it a healthier dessert option.
- The rich cocoa flavor pairs beautifully with the bold espresso glaze.
- It’s easy to make, with simple ingredients that come together in no time.
- A great recipe for using up ripe bananas and making a delicious treat without refined flour.
Conclusion:
This Banana Oat Chocolate Cake is a wonderful way to satisfy your chocolate cravings while keeping things healthy. The oats add a wholesome touch, while the bananas make it naturally sweet and moist. The espresso glaze enhances the flavor, making this cake a standout treat for any occasion. Whether you enjoy it as a snack, dessert, or even breakfast, this cake is sure to be a hit!
Frequently Asked Questions:
- Can I use rolled oats instead of oat flakes?
Yes, rolled oats work fine but may need a longer soaking time to soften. - Can I replace the bananas?
Applesauce or pumpkin puree can be used as a banana substitute, but it will change the flavor. - What if I don’t have cocoa powder?
You can use melted dark chocolate instead or skip the cocoa for a non-chocolate version. - Can I make this cake without eggs?
Yes, you can substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg). - Can I use another glaze?
A simple powdered sugar and lemon glaze or chocolate glaze can be used instead of espresso glaze. - How do I know the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done. - Can I use instant coffee for the glaze?
Yes, dissolve 1 teaspoon of instant coffee in 30 ml hot water to use in the glaze. - Can I add mix-ins like nuts or chocolate chips?
Absolutely! Adding walnuts, almonds, or chocolate chips would be delicious in this cake. - How can I make the cake more moist?
Add an extra banana or a tablespoon of yogurt to the batter for a moister texture. - Can I bake this as muffins?
Yes, divide the batter into muffin cups and bake at the same temperature for 20-25 minutes.