There’s something magical about the combination of chocolate, bananas, and oats that creates an irresistible symphony of flavors. This Oatmeal Chocolate Banana Cake transforms simple, wholesome ingredients into a luxurious dessert that’s both nutritious and satisfying. Born from the desire to create a healthier version of traditional chocolate cake, this recipe maintains all the indulgence while incorporating the goodness of oats and fresh bananas.
Ingredients
For the Cake:
- 120g (1¼ cups) old-fashioned oatmeal
- 250ml (1 cup) hot milk
- 2 ripe bananas (about 200g/7 oz), mashed
- 2 large eggs, room temperature
- 45g (½ cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 45g (⅓ cup) walnuts, chopped, plus extra for topping
- 75g (2.6 oz) dark chocolate (70% cocoa)
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8-inch (20cm) square baking pan with parchment paper.
- Pour hot milk over oatmeal in a large bowl. Let stand for 15 minutes until oats are soft and have absorbed most of the liquid.
- Meanwhile, chop dark chocolate into small pieces. Reserve 2 tablespoons for topping.
- In a separate bowl, mash bananas until smooth. Add eggs, vanilla extract, and oil. Mix well.
- Combine cocoa powder, baking powder, and salt in another bowl.
- Once oats have softened, add the banana mixture and stir until well combined.
- Fold in the dry ingredients until just mixed. Don’t overmix.
- Gently fold in chopped walnuts and chocolate pieces.
- Pour batter into prepared pan. Sprinkle with reserved chocolate and additional chopped walnuts.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Timing Information
- Prep Time: 20 minutes
- Resting Time: 15 minutes
- Bake Time: 25-30 minutes
- Total Time: 1 hour
Nutritional Information
(Per serving, serves 9)
- Calories: 245
- Protein: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Fat: 14g
- Sugar: 12g
- Iron: 2mg
- Potassium: 285mg
Pro Tips and Tricks
- Use very ripe bananas with brown spots for maximum sweetness
- Don’t overmix the batter to ensure a tender crumb
- Allow ingredients to reach room temperature before mixing
- Let the cake cool completely before cutting for clean slices
- Toast the walnuts beforehand to enhance their flavor
- Use high-quality dark chocolate for best results
Variations and Substitutions
- Make it dairy-free: Use almond or oat milk instead of regular milk
- Nut-free version: Replace walnuts with sunflower seeds
- Gluten-free option: Use certified gluten-free oats
- Different nuts: Try pecans or almonds instead of walnuts
- Fruit variations: Add dried cranberries or cherries
- Spice it up: Add 1 teaspoon of cinnamon or espresso powder
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can prepare it up to 2 days in advance. Store in an airtight container.
Why did my cake turn out dry?
This usually happens from overbaking or incorrect measurements. Make sure to check the cake at the minimum baking time.
Can I freeze this cake?
Yes! Wrap individual slices in plastic wrap and freeze for up to 3 months.
Is this cake healthy enough for breakfast?
With its wholesome ingredients like oats, bananas, and dark chocolate, it can be enjoyed as an occasional breakfast treat.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerator: Keeps fresh for up to 5 days
- Freezer: Wrap well and freeze for up to 3 months
- To serve from frozen: Thaw overnight in the refrigerator
- Make ahead tip: Prepare dry ingredients mixture up to a week in advance
This cake is perfect for any occasion, from casual family gatherings to elegant dinner parties. Its rich chocolate flavor combined with the natural sweetness of bananas creates an irresistible dessert that satisfies both sweet cravings and nutritional goals.
