Discover the perfect balance of indulgence and nutrition with this naturally sweetened chocolate banana cake. Made with wholesome ingredients like oats, cocoa, and bananas, this dessert proves that healthy can be heavenly. Perfect for health-conscious dessert lovers, diabetics, or anyone looking to reduce their sugar intake without sacrificing taste.
Ingredients
For the Cake
- 120g (1½ cups) rolled oats
- 250ml (1 cup) hot milk
- 2 medium ripe bananas (approximately 200g/7oz)
- 2 large eggs
- 30g (⅓ cup) unsweetened cocoa powder
- 5g (1 teaspoon) baking powder
- Pinch of salt
- Optional: 50g (⅓ cup) mixed dried fruits (sultanas, chopped apricots, or prunes)
- Optional: 30g (¼ cup) chopped nuts for topping
For the Chocolate Glaze
- 50g (1.8oz) dark chocolate
- 25ml (1.7 tablespoons) milk
Instructions
Preparing the Cake Batter
- Preheat your oven to 180°C (350°F). Line a 20cm (8-inch) square baking pan with parchment paper.
- Pour hot milk over the oats in a large bowl and let sit for 10 minutes until oats are softened.
- Mash the bananas thoroughly until smooth.
- Add mashed bananas and eggs to the soaked oats, mix well.
- In a separate bowl, combine cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the wet mixture until well combined.
- If using, stir in dried fruits.
- Pour the batter into the prepared pan and smooth the top.
- Sprinkle with chopped nuts if desired.
Baking
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Making the Chocolate Glaze
- Chop chocolate into small pieces.
- Heat milk until just before boiling.
- Pour hot milk over chocolate and stir until smooth.
- Pour over cooled cake and spread evenly.
- Let glaze set before serving.
Nutritional Information
Per serving (1/9 of cake):
- Calories: 185
- Protein: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Natural Sugars: 12g
- Fat: 7g
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55 minutes
Servings: 9 pieces
Cooking Tips and Tricks
- Use very ripe bananas for maximum natural sweetness
- Let oats soak thoroughly for better texture
- Don’t overbake to keep the cake moist
- Cool completely before glazing
- Use room temperature eggs for better mixing
Variations and Substitutions
- Replace milk with almond or oat milk for dairy-free version
- Add cinnamon or vanilla extract for extra flavor
- Use different nuts like walnuts, pecans, or almonds
- Try adding orange zest for citrus twist
- Substitute dark chocolate with sugar-free chocolate
Common FAQs
Can I make this gluten-free?
Yes, use certified gluten-free oats and baking powder.
How ripe should the bananas be?
Very ripe bananas with brown spots are best for natural sweetness.
Can I freeze this cake?
Yes, freeze unglazed cake for up to 3 months, wrapped well.
Why did my cake turn out dry?
Either overbaking or not enough banana. Make sure to use ripe bananas and check doneness early.
Storage and Make-Ahead Tips
- Store at room temperature for up to 3 days in an airtight container
- Refrigerate for up to a week
- Freeze unglazed cake for up to 3 months
- Thaw overnight in refrigerator
- Warm slightly before serving for best texture
This wholesome dessert is perfect for breakfast, afternoon tea, or a guilt-free dessert. The natural sweetness from bananas combined with rich cocoa creates a satisfying treat that’s both nutritious and delicious.