Chocolate Oat Banana Cake

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Chocolate Oat Banana Cake

This baked chocolate oat cake uses oats, bananas, eggs, and cocoa powder to create a soft, moist texture without refined sugar. The natural sweetness comes from ripe bananas, while the oats provide structure and body.

Preparation Time

10 minutes

Soaking Time

15 minutes

Baking Time

35–40 minutes

Yield

1 small cake (8–10 slices, depending on size)

Ingredients

  • 120 g oat flakes (about ¾ cup + 1 tablespoon)

  • 200 ml hot milk (dairy milk or unsweetened plant-based milk such as almond or oat)

  • 2 large eggs

  • 2 ripe bananas, mashed

  • 40 g unsweetened cocoa powder (approximately 3–4 tablespoons)

  • 1 teaspoon baking powder

  • A small pinch of salt

Optional Toppings

  • Chopped walnuts

  • Melted dark chocolate (70% cocoa or higher)

Instructions

1. Soak the Oats

Place the oat flakes in a large heat-resistant bowl. Pour the hot milk over the oats and stir well.
Allow the mixture to rest for 15 minutes, stirring once or twice. This step softens the oats and helps create a smoother cake texture after baking.

2. Prepare the Banana and Egg Mixture

In a separate bowl, mash the bananas thoroughly using a fork until mostly smooth.
Add the eggs and whisk until the mixture is fully combined and slightly frothy.

3. Combine the Batter

Add the soaked oats (including any remaining liquid) to the banana and egg mixture.
Sift in the cocoa powder and baking powder, then add the salt.
Mix gently but thoroughly with a spatula until the batter is evenly blended and has a uniform chocolate color. Avoid overmixing.

4. Prepare the Baking Dish

Preheat the oven to 180°C (350°F).
Line a small square or rectangular baking dish with parchment paper, or lightly grease it with a small amount of oil.

5. Bake

Pour the batter into the prepared dish and spread it evenly.
If using toppings, sprinkle chopped walnuts or small pieces of dark chocolate over the surface.

Bake for 35–40 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.

6. Cool and Finish

Remove the cake from the oven and allow it to cool completely in the pan.
If desired, drizzle melted dark chocolate over the cooled cake before slicing.

Helpful Notes

  • The sweetness of this cake depends on the ripeness of the bananas; bananas with brown spots provide the best flavor.

  • For a finer texture, the soaked oats can be blended briefly before mixing with the other ingredients.

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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