If you’re looking for a chocolate cake that’s wholesome, gluten-free friendly, and naturally sweetened by fruit—this Chocolate Banana Oat Cake with Nuts is your dream bake. Made with oats instead of flour, ripe bananas for natural sweetness, rich cocoa for depth, and crunchy nuts for texture, this cake is both indulgent and nourishing. It’s a wonderful recipe to keep in your rotation when you’re craving dessert but still want to stick to real, feel-good ingredients.
Whether for a quick breakfast, healthy snack, or light dessert, this cake is easy to whip up and bakes in just 40 minutes.
Preparation Time: 10 minutes
Bake Time: 40 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 20 minutes
Yield: 8 slices
Cuisine: Healthy Baking / Gluten-Free Friendly
Ingredients
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120 g rolled oats
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250 ml warm milk (dairy or plant-based)
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2 ripe bananas
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2 eggs
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Pinch of salt
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1 tsp vanillin or vanilla extract
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2 tbsp unsweetened cocoa powder
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1 tsp baking powder
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50 g chopped nuts (walnuts, pecans, or hazelnuts)
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Butter or oil for greasing the pan
Step-by-Step Directions
Step 1: Soak the Oats
In a large mixing bowl, combine 120 g oats and 250 ml warm milk. Let them soak for 5–10 minutes to soften and start the binding process. This helps create a moist texture without flour.
Step 2: Mash and Mix
In another bowl, mash 2 ripe bananas until smooth. Add 2 eggs, a pinch of salt, and 1 tsp vanillin. Mix until well blended.
Step 3: Combine Wet and Dry
Add the mashed banana mixture into the soaked oats. Stir in 2 tbsp cocoa powder and 1 tsp baking powder, making sure everything is fully incorporated.
Step 4: Add Nuts
Fold in 50 g chopped nuts of your choice—walnuts and hazelnuts work beautifully for crunch and flavor. Reserve a few pieces for topping if desired.
Step 5: Grease and Pour
Preheat your oven to 180°C (360°F).
Grease a baking pan with butter or oil and pour in the batter. Smooth the top and sprinkle remaining nuts for a rustic finish.
Step 6: Bake
Bake for 40 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
Step 7: Cool Completely
Let the cake cool completely in the pan before slicing. This helps it firm up and makes it easier to cut without crumbling.
Nutritional Information (Approx. per slice, 8 slices)
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Calories: 180 kcal
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Protein: 6 g
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Carbs: 22 g
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Sugar: 7 g (from bananas)
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Fat: 8 g
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Fiber: 4 g
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Cholesterol: 55 mg
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Sodium: 50 mg
Origins and Popularity
This recipe fits right into the rising trend of banana-oatmeal cakes that have gained traction in fitness and wellness circles. With the use of everyday pantry ingredients and no refined sugar or flour, it reflects modern health-conscious baking while delivering classic comfort.
Reasons to Love This Recipe
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Naturally sweetened by bananas
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Oat-based: no white flour
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Quick to prepare—only 10 minutes of prep
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Rich in fiber and nutrients
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Kid-friendly and adult-approved
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Great for meal prep and snacking
Health Benefits
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Oats: Rich in soluble fiber (beta-glucan), help reduce cholesterol
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Bananas: Provide potassium, vitamin B6, and natural sweetness
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Eggs: Add protein and structure
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Cocoa powder: Antioxidant-rich and anti-inflammatory
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Nuts: Add healthy fats, omega-3s, and satisfying crunch
Serving Suggestions
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Serve slightly warm with a spoonful of Greek yogurt or a dollop of peanut butter
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Dust with powdered stevia or erythritol for a sugar-free topping
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Slice and wrap for a post-gym snack or school lunchbox
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Pair with almond milk latte or hot spiced tea
Common Mistakes to Avoid
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Not using ripe bananas: Ripe bananas are key for sweetness and moisture
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Skipping the oat soak: This step ensures the oats soften properly
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Overbaking: Check at 35 minutes to prevent dryness
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Cutting too early: Letting it cool completely ensures clean slices
Tips for Success
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Use a hand blender to make the batter smoother, or leave it chunky for texture
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Add a pinch of cinnamon or instant coffee for a deeper chocolate note
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Mix in dark chocolate chips for extra indulgence
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Store the cake in an airtight container in the fridge for 4 days or freeze slices for 1 month
Variations to Try
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Vegan: Replace eggs with 2 flax eggs (2 tbsp flaxseed + 6 tbsp water)
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Gluten-free: Use certified gluten-free oats
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Nut-free: Replace nuts with sunflower or pumpkin seeds
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Tropical: Add shredded coconut and dried pineapple chunks
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Dessert-style: Top with a drizzle of melted dark chocolate
Conclusion
This Chocolate Banana Oat Cake with Nuts proves that clean eating doesn’t have to be boring. It’s hearty yet tender, chocolaty but not overpowering, sweet but not cloying. It’s the kind of bake that lets you enjoy dessert daily—without feeling like you’re overindulging. Perfect for busy families, solo snackers, or anyone craving a nourishing chocolate fix.
FAQ – Chocolate Banana Oat Cake
1. Can I use quick oats instead of rolled oats?
Yes, but the texture will be slightly softer and denser. Rolled oats are ideal for structure.
2. Can I make this dairy-free?
Absolutely. Use almond, oat, or coconut milk in place of dairy milk.
3. Are bananas necessary?
Yes, they provide sweetness, moisture, and structure. Applesauce could be a substitute but will change the flavor.
4. Can I add chocolate chips?
Yes! Add 50 g of dark chocolate chips to make it richer and more dessert-like.
5. What kind of nuts work best?
Walnuts, pecans, hazelnuts, or almonds. Toasted nuts give the best flavor.
6. Can I bake this in a muffin tin?
Yes. Adjust baking time to 20–25 minutes for muffins.
7. Is this cake freezer-friendly?
Yes, slice and wrap each piece individually. Freeze for up to a month.
8. How sweet is this cake?
Naturally sweet from bananas. For more sweetness, add 1–2 tbsp honey, maple syrup, or stevia.
9. Can I blend the oats into flour first?
Yes! This will give you a smoother, more cake-like texture.
10. Is this cake good for breakfast?
Absolutely—it’s full of fiber, protein, and complex carbs to fuel your day.