Banana Cocoa Oatmeal Cake (No Sugar Crash!)

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🍫🍌 Banana Cocoa Oatmeal Cake (No Sugar Crash!)

“I love chocolate, but I hate the sugar crash.”
So I solved that problem with this Banana Cocoa Oatmeal Cake 😁😍
It’s gluten-free, refined-sugar-free, naturally sweetened, and deeply fudgy. You get rich chocolate flavor without the spike — the smartest way to enjoy chocolate any time of day.

🌿 Description

This Banana Cocoa Oatmeal Cake is moist, dense, and chocolatey with a brownie-like texture. Sweetened naturally with ripe bananas and a touch of honey or maple syrup, it delivers steady energy instead of a crash. Perfect for breakfast, snack time, or guilt-free dessert.

📝 Ingredients

Cake Batter

  • 2 ripe bananas, mashed
  • 2 cups gluten-free rolled oats (or oat flour)
  • ¼ cup unsweetened cocoa powder
  • 2 eggs
  • ¼ cup honey or pure maple syrup
  • ¼ cup coconut oil or olive oil, melted
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon (optional)
  • Pinch of salt

Topping (Optional but Recommended)

  • ¼ cup chopped walnuts or hazelnuts
  • 1–2 tbsp dark chocolate chips (optional, 70%+)

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Line a loaf pan or small baking dish with parchment paper.
  2. Blend oats into flour if using whole oats.
  3. In a bowl, mash bananas until smooth.
  4. Add eggs, honey/maple syrup, oil, and vanilla. Mix well.
  5. Stir in oat flour, cocoa powder, baking powder, salt, and cinnamon.
  6. Pour batter into prepared pan and smooth the top.
  7. Sprinkle chopped nuts (and chocolate chips if using) on top.
  8. Bake for 30–35 minutes, until set and a toothpick comes out mostly clean.
  9. Cool completely before slicing for best texture.

⭐ Notes

  • The cake firms up as it cools — don’t overbake.
  • Naturally sweet: very ripe bananas are key.
  • Texture is dense and fudgy, not fluffy.

💡 Tips for Best Results

  • Use spotty bananas for maximum sweetness.
  • For extra protein, add 1–2 tbsp nut butter to the batter.
  • Want it extra fudgy? Reduce bake time by 2–3 minutes.
  • Store in the fridge for up to 5 days — flavor improves overnight.

🍽 Servings

Serves: 8 slices
Serving Size: 1 slice

🧮 Nutritional Information (Approx. per slice)

  • Calories: ~180 kcal
  • Protein: ~6 g
  • Carbohydrates: ~24 g
  • Fiber: ~4 g
  • Fat: ~8 g
  • Sugar: ~8 g (naturally occurring)

(Values may vary depending on ingredients used)

🌟 Health Benefits

  • No refined sugar: Prevents energy crashes
  • Gluten-free: Gentle on digestion
  • High fiber: From oats and bananas
  • Sustained energy: Slow-digesting carbs + healthy fats
  • Antioxidants: Cocoa supports heart and brain health

❓ Q & A

Q: Can I make this vegan?
A: Yes! Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water).

Q: Is this good for breakfast?
A: Absolutely — it’s filling, balanced, and won’t spike blood sugar.

Q: Can I freeze it?
A: Yes! Slice and freeze up to 2 months.

Q: Can I make it nut-free?
A: Simply skip the nut topping.

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