Banana Oat Chocolate Cake is not just a delicious treat—it is a powerhouse of nutrients, perfect for everyday enjoyment or special holiday celebrations. Combining bananas, oats, and other healthy ingredients, it is a flourless and sugar-free option ideal for diabetics and anyone looking to manage their weight.

Bananas are packed with potassium, a vital mineral that helps regulate blood pressure, support heart health, and aid muscle function. Their natural sweetness reduces the need for added sugar, making them a healthier choice for baking. A medium banana provides approximately 3 grams of fiber, promoting digestive health and keeping you feeling full.

Oats are nutrient-dense whole grains, rich in soluble fiber, such as beta-glucan, which helps lower cholesterol and stabilize blood sugar. They are also a great source of essential minerals, including magnesium, iron, and zinc, contributing to your overall well-being.

This cake is rich in fiber and natural sweetness, making it a satisfying and nutritious choice for breakfast, a mid-day snack, or a guilt-free dessert. Whether you enjoy it with your morning coffee or share it with your loved ones during holidays, it is a treat you can feel good about.

Banana Oat Chocolate Cake - Cooking Instructions

Output - 12 servings

For the Cake

• 3 medium ripe bananas
• 2 medium or large eggs
• 1 cup (250 ml) of low-fat milk (or almond milk for a dairy-free option)
• 1 cup (140 g) old-fashioned or quick oats (not instant oats)
• 3/4 teaspoon of baking soda
• 6 tablespoons (40g) of shredded coconut or chopped nuts.

For the Topping

• 1 bar (114 g) of bittersweet baking chocolate (60% cacao or more)
• Optional (for a holiday touch): 50 g of white baking chocolate, shredded coconut, nuts.

Instructions

1. Prepare the Batter:

1. 1. Combine bananas, eggs, and milk in a blender. Blend until the mixture is smooth and creamy. If you use a manual whisk or an immersion blender, ensure the bananas are fully pureed before adding eggs and milk.
   2. Transfer the mixture into a bowl and gently stir oats, baking soda, and shredded coconut or nuts into it. Mix well.
   3. Let the batter rest for:
      30 minutes if you use old-fashioned oats.
      15 minutes if you use quick oats.

2. Bake the Cake:

1. Preheat the oven to 350°F (175°C).
2. Spread the batter evenly into a 12-inch pan lined with parchment paper or lightly greased.
3. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
4. Allow the cake to cool completely before adding the topping.

3. Add the Topping:

1. Melt the bittersweet chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
2. Cover the cake's top and sides by the melted dark chocolate. If desired, decorate with shredded coconut, chopped nuts, or white chocolate for a festive touch.

Holiday Version

• For a festive flair, melt 50 g of white chocolate and drizzle it alongside the dark chocolate.

Note: White chocolate has a higher sugar content and melts more quickly, so handle with care.

Pairing Banana Oat Chocolate Cake with freshly brewed green tea can be a delightful treat for your health. Learn how and when to enjoy green tea to reap its benefits while avoiding potential drawbacks.

Ultimate Guide to Drinking Green Tea: Timing, Pairings, and Precautions

Tips & Notes

• Short Term Storage: Store the cake in an airtight container for up to 2 days at room temperature or up to 1 week in the refrigerator. It also can be freeze.
• For Longer Storage: The cake can be frozen. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It will keep for up to 3 months. To serve, thaw at room temperature or warm gently in the oven.
• Customization: Add a pinch of Ceylon cinnamon, nutmeg, or vanilla extract for added flavor.