No-Sugar Chocolate Banana Oat Cake: A Wholesome Indulgence

I’ve perfected this naturally sweetened chocolate dessert that combines the heartiness of oats with the natural sweetness of bananas. This recipe transforms simple, wholesome ingredients into a satisfying treat that proves desserts can be both nutritious and delicious without any added sugar.

Why This Recipe Works

The combination of hot milk-soaked oats and ripe bananas creates a wonderfully moist texture, while dark cocoa powder provides rich chocolate flavor without added sugar. The walnuts add a pleasant crunch and healthy fats, making this dessert both satisfying and nutritious.

Ingredients

For the Base:

• 120g old-fashioned oats (1¼ cups)
• 250ml hot milk (1 cup)
• 2 large ripe bananas (about 240g peeled)
• 2 large eggs, room temperature
• 45g unsweetened cocoa powder (½ cup)
• 1 teaspoon baking powder
• 45g chopped walnuts (⅓ cup)

For the Chocolate Glaze:

• 75g dark chocolate (85% cocoa or higher) (2.6 ounces)
• 1 tablespoon neutral oil (coconut or avocado)

Detailed Instructions

Preparation Phase:

1. Oat Soaking (10 minutes):

• Place oats in large bowl
• Pour hot milk over oats
• Stir to combine
• Let stand 10 minutes, stirring occasionally

1. Preheat oven to 180°C (350°F)
2. Line a 20cm (8-inch) square baking pan with parchment
3. Lightly grease parchment with oil

Making the Batter:

1. Banana Preparation:

• Choose very ripe bananas
• Mash until completely smooth
• Measure to ensure correct amount

1. Wet Mixture:

• Add mashed bananas to soaked oats
• Beat eggs until light
• Fold eggs into oat mixture
• Mix until well combined

1. Dry Ingredients:

• Sift cocoa powder and baking powder together
• Gradually fold into wet ingredients
• Mix until just combined

Baking Process:

1. Transfer batter to prepared pan
2. Smooth top with spatula
3. Sprinkle with chopped walnuts
4. Bake 40 minutes or until:

• Skewer comes out clean
• Top feels firm
• Edges pull away slightly

Chocolate Glaze:

1. Create double boiler:

• Fill saucepan with 2 inches water
• Place heat-safe bowl on top
• Water shouldn’t touch bowl

1. Melt chocolate:

• Break chocolate into small pieces
• Add oil
• Heat until just melted
• Stir until smooth

1. Decorating:

• Let cake cool completely
• Transfer glaze to piping bag
• Create desired pattern
• Let set before cutting

Storage Tips

• Room temperature: 3 days in airtight container
• Refrigerated: up to 1 week
• Freezer: up to 3 months (without glaze)

Nutrition Information

Per slice (1/9 of cake):

• Calories: 195
• Protein: 6g
• Carbohydrates: 22g
• Fiber: 5g
• Natural Sugar: 8g
• Healthy Fats: 11g
• Iron: 2mg
• Potassium: 285mg

Expert Tips

• Use very ripe bananas for maximum natural sweetness
• Let oats soak fully for best texture
• Don’t overmix batter once cocoa is added
• Check doneness early to avoid overbaking
• Cool completely before glazing
• Use high-percentage dark chocolate for less sugar

Variations

• Add 1 teaspoon vanilla extract
• Include 1 teaspoon cinnamon
• Replace walnuts with pecans or almonds
• Add a pinch of sea salt to enhance flavor
• Top with fresh berries
• Sprinkle with coconut flakes

This sugar-free chocolate oat cake is perfect for:

• Sugar-free diets
• Healthy breakfast option
• Pre-workout fuel
• Kids’ lunchboxes
• Afternoon snack
• Guilt-free dessert

The beauty of this dessert lies in its simplicity and how it uses natural ingredients to create something truly satisfying. It’s particularly impressive served to those who think sugar-free desserts can’t taste good – they’ll be amazed at how delicious it is!