Name: Chocolate Oatmeal Banana Cake
Prep time: 10 min
Cook time: PT-486232H17M18S
Total time: 45 min
Cuisine: American
Ingredients: 1 cup rolled oats 1/2 cup whole wheat flour or oat flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 3 ripe bananas, mashed 2 large eggs 1/3 cup honey or maple syrup 1/4 cup Greek yogurt or unsweetened applesauce 1/2 cup milk or plant-based milk 1 teaspoon vanilla extract Optional: 1/4 cup mini chocolate chips or chopped nuts

Why You’ll Love This Recipe

This cake is a healthier option that doesn’t compromise on flavor. The bananas provide natural sweetness, oats add fiber, and cocoa brings deep chocolate richness. It’s easy to make, freezer-friendly, and ideal for using up ripe bananas.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup rolled oats
1/2 cup whole wheat flour or oat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 ripe bananas, mashed
2 large eggs
1/3 cup honey or maple syrup
1/4 cup Greek yogurt or unsweetened applesauce
1/2 cup milk or plant-based milk
1 teaspoon vanilla extract
Optional: 1/4 cup mini chocolate chips or chopped nuts

directions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
In a bowl, mix oats, flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, combine mashed bananas, eggs, honey, yogurt, milk, and vanilla. Mix until smooth.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips or nuts if using.
Pour the batter into the prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before slicing and serving.

Servings and timing

Makes 9 servings
Preparation time: 10 minutes
Baking time: 30-35 minutes
Total time: 45 minutes

Variations

Use almond flour for a gluten-free option (adjust liquid if needed).
Add a teaspoon of espresso powder to enhance the chocolate flavor.
Replace cocoa with carob powder for a caffeine-free version.
Swirl in peanut butter before baking for a rich twist.
Top with banana slices or coconut flakes before baking.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave if desired.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but texture may be slightly softer.

Is this recipe gluten-free?

Use certified gluten-free oats and oat flour to make it gluten-free.

Can I make this cake vegan?

Yes, use flax eggs and dairy-free yogurt and milk.

Can I freeze this cake?

Yes, freeze in slices for up to 3 months.

Can I use only bananas for sweetening?

It may be less sweet; taste batter and adjust as needed.

How moist is this cake?

Very moist due to bananas and yogurt/applesauce.

Can I add frosting?

Yes, use a light yogurt-based or chocolate avocado frosting.

Can I double the recipe?

Yes, use a larger pan and adjust baking time accordingly.

Are eggs necessary?

Eggs help with structure, but flax eggs can be substituted.

Can I use cocoa nibs instead of chips?

Yes, for a less sweet, crunchier texture.

Conclusion

Chocolate Oatmeal Banana Cake is a delicious, nutrient-rich dessert that delivers comfort and flavor in every bite. With simple ingredients and easy preparation, it’s a great way to enjoy chocolate and bananas in a wholesome, satisfying form.