Chocolate Banana Oat Cake

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Introduction

Chocolate Banana Oat Cake is a moist and decadent cake that’s as wholesome as it is delicious. Made with ripe bananas, rich cocoa powder, and hearty oats, this cake is a perfect balance between a healthy snack and a sweet treat. It’s naturally sweetened with bananas and just a touch of sugar, making it ideal for breakfast, dessert, or an afternoon pick-me-up. With a soft, tender crumb and a satisfying chocolate flavor, this cake is a great way to use up overripe bananas while sneaking in some nutritious oats!

Ingredients Quantity

  • Ripe bananas: 3 large, mashed
  • Rolled oats: 1 ½ cups (ground into flour)
  • All-purpose flour: ½ cup
  • Cocoa powder: ½ cup
  • Baking powder: 1 ½ teaspoons
  • Baking soda: ½ teaspoon
  • Salt: ¼ teaspoon
  • Cinnamon: ½ teaspoon (optional)
  • Eggs: 2 large
  • Brown sugar or coconut sugar: ½ cup
  • Vanilla extract: 1 teaspoon
  • Greek yogurt or applesauce: ½ cup
  • Milk: ¼ cup (dairy or plant-based)
  • Dark chocolate chips: ½ cup (plus extra for topping)

Optional Ingredients

  • Chopped walnuts or pecans: ½ cup (for added crunch)
  • Shredded coconut: ¼ cup (for a tropical twist)
  • Espresso powder: 1 teaspoon (to enhance chocolate flavor)
  • Peanut butter or almond butter: ¼ cup (swirled on top)
  • Chopped dried fruits: ¼ cup (for sweetness and texture)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper for easy removal.
  2. Prepare the Oat Flour: Place the rolled oats in a food processor or blender and pulse until they reach a fine flour-like consistency. Measure out 1 ½ cups of oat flour and transfer to a mixing bowl.
  3. Mix the Dry Ingredients: In the mixing bowl, combine the oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using). Stir to evenly distribute the dry ingredients.
  4. Mash the Bananas: In a separate large bowl, mash the bananas until smooth and creamy. Add the eggs, brown sugar, vanilla extract, Greek yogurt (or applesauce), and milk. Whisk until well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. Fold in Chocolate Chips: Fold in ½ cup of chocolate chips (and any optional mix-ins like chopped nuts or coconut). The batter will be thick and creamy.
  7. Pour and Smooth the Batter: Pour the batter into the prepared baking pan and spread it out evenly with a spatula. Sprinkle extra chocolate chips on top if desired.
  8. Bake Until Set: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep the cake moist.
  9. Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice into squares and serve as a snack, dessert, or breakfast treat.

Tips for Success

  • Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with plenty of brown spots.
  • Grind the Oats Thoroughly: Make sure to grind the oats until fine for a smooth texture. If you prefer a denser cake, you can leave the oat flour slightly coarse.
  • Don’t Overmix: Stir the batter until just combined to keep the cake light and tender. Overmixing can make the cake dense.
  • Adjust the Sweetness: If your bananas are very ripe, you can reduce the added sugar to ⅓ cup or omit it altogether for a less sweet cake.

Recommendations

  • Serving Suggestions: Enjoy this cake warm with a dollop of Greek yogurt, a drizzle of peanut butter, or a side of fresh berries. It also pairs perfectly with a cup of coffee or tea.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.
  • Make it Gluten-Free: Use certified gluten-free oats and substitute all-purpose flour with almond flour or more oat flour for a gluten-free version.
  • Customization: Feel free to play around with mix-ins like dried fruits, nuts, or even a swirl of Nutella or peanut butter for added indulgence!

Enjoy this Chocolate Banana Oat Cake—an easy, nutritious, and chocolatey treat that’s perfect for any time of day!

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