Flourless Chocolate Banana Oatmeal Cake

by

Description

This flourless chocolate banana oatmeal cake is a wholesome, moist, and fudgy cake made with ripe bananas, oats, cocoa powder, and a touch of natural sweetness. It’s a healthier alternative to traditional cakes—gluten-free, refined sugar-free, and packed with fiber and antioxidants. Perfect for a guilt-free dessert, breakfast treat, or afternoon snack, this cake is naturally sweetened with bananas and can be enjoyed warm or chilled.

Ingredients For Flourless Chocolate Banana Oatmeal Cake

  • 2 large ripe bananas (mashed)

  • 2 large eggs (or flax eggs for vegan option)

  • 1 cup rolled oats (ground into oat flour or left whole for texture)

  • 1/4 cup unsweetened cocoa powder

  • 1/4 cup honey or maple syrup (optional, adjust for sweetness)

  • 1 tsp baking powder

  • 1/2 tsp vanilla extract

  • Pinch of salt

  • 1/4 cup dark chocolate chips (optional for extra richness)

 Instructions

  1. Preheat oven to 175°C (350°F). Grease or line a baking dish (8×8 inch square pan or loaf pan).

  2. Mash bananas in a large bowl until smooth.

  3. Add eggs (or flax eggs), vanilla extract, and honey/maple syrup. Mix well.

  4. Stir in oats, cocoa powder, baking powder, and salt until combined.

  5. Fold in chocolate chips if using.

  6. Pour batter into prepared pan, spreading evenly.

  7. Bake for 25–30 minutes, or until a toothpick comes out mostly clean (slightly fudgy is okay).

  8. Let cool before slicing. Serve warm or refrigerate for a firmer texture.

Notes

  • The cake is naturally dense and fudgy, not light and airy.

  • Use very ripe bananas for the best natural sweetness.

  • Can be made vegan by using flax eggs and maple syrup.

  • Oats can be blended into fine flour for a smoother texture.

 Tips

  • Add chopped nuts, dried fruits, or extra chocolate chips for variety.

  • Serve with Greek yogurt or nut butter for added protein.

  • Chill overnight for a richer, brownie-like texture.

  • If bananas are less sweet, increase honey/maple syrup slightly.

 Servings

Makes 8 slices (1 cake in 8×8 pan).

 Nutritional Info (per slice, approx.)

  • Calories: 145 kcal

  • Protein: 4 g

  • Carbohydrates: 24 g

  • Fiber: 3 g

  • Sugars: 11 g (from banana + honey/maple)

  • Fat: 4 g

 Health Benefits

  • Bananas → natural sweetness, potassium, and energy boost.

  • Oats → high in fiber, supports digestion, and keeps you full.

  • Cocoa → rich in antioxidants, improves mood, and heart health.

  • No refined flour → gluten-free and easier to digest.

  • Lower sugar → healthier than traditional chocolate cakes.

 Q/A Section

Q1: Can I make this cake sugar-free?
Yes! Skip honey/maple syrup if your bananas are very ripe, or use a sugar substitute like stevia/monk fruit.

Q2: How should I store it?
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freezes well for up to 2 months.

Q3: Can I make it in muffin form?
Yes, just divide the batter into muffin tins and bake for 18–20 minutes.

Q4: What can I use instead of cocoa powder?
You can use carob powder or omit it for a banana-oat cake.

Q5: Is this cake suitable for kids?
Absolutely! It’s naturally sweetened, nutrient-rich, and free of refined flour—great for lunchboxes or snacks.

Leave a Comment