This banana cake with oats and cocoa is simple, delicious, and sweet – perfect for a snack, breakfast, or a healthy dessert. Moreover, this recipe is a breeze to prepare and is both gluten-free and lactose-free.
For the banana cake with oats and cocoa, you’ll need the following ingredients: bananas, eggs, flour, or oat bran, cocoa powder, honey, or molasses, baking powder, oil, or olive oil, and a pinch of salt.
Anyway, here’s how to whip up the best banana cake with oats and cocoa:
Banana Cake with Oats and Cocoa
EQUIPMENT
- 2 bowls
- 1 baking dish approx. 20 x 20 cm
- 1 blender (optional)
INGREDIENTS
- 4 bananas
- 3 eggs
- 1 and ½ cups oats flour, flakes or bran
- 4 tablespoons cocoa powder
- 3 tablespoons honey or molasses
- 4 tablespoons of olive oil or oil of your choice we recommend coconut oil
- 1 tablespoon of yeast
- 1 pinch of salt
- ½ teaspoon vanilla extract or essence optional
- ⅓ cup chopped 70% chocolate chips or drops optional
INSTRUCTIONS
- Preheat the oven to 180 degrees.
- Mash the bananas in a bowl with a fork until they turn into a “puree.”
- In another bowl, whisk or fork-beat the eggs until they have numerous air bubbles.
- Add the honey or molasses, olive oil or oil and vanilla extract or essence to the eggs and mix.
- Incorporate the mashed bananas into the mixture and mix thoroughly. If desired, use a blender for a very homogeneous texture, transfer the mixture back to the bowl for the next step.
- Add cocoa, oats, and salt, and mix until the batter is smooth.
- Gently fold in the yeast.
- Finally, add the chocolate chips and mix.
- Spread the batter in a baking dish (approximately 20 x 20 cm), greased with olive oil and cocoa or lined with baking paper, using a spatula or spoon.
- Bake for about 35 minutes or until a toothpick comes out clean.
NOTES
Ensure gluten- and lactose-free ingredients by checking labels.
Best ingredients for banana cake with oats and cocoa
When it comes to recipes featuring fruits and seeds, the perception of healthiness often kicks in. However, it’s essential to scrutinize the recipe in its entirety to ensure that the chosen ingredients align with your preferences.
Here are our considerations:
- The sweetness of the banana significantly influences the outcome of this recipe. Opt for any banana variety, prioritizing ripeness (look for a black peel for ideal sweetness).
- Oats: Among the three primary oat types—flakes, bran, and flour—our recommendation for this recipe is as follows:
- Choose oat flour for a light and fluffy cake.
- Opt for oat flakes if you desire a cake with more “texture” and a pronounced oat presence.
- Cocoa: Unlike chocolate powder, cocoa powder stands out as the healthiest choice for a banana cake, being sugar-free and composed of 100% cocoa.
- Honey or Molasses: Both options are excellent choices, providing sweetness to the cake while offering a healthier alternative compared to the sugars commonly found in cake recipes.
- Olive Oil or Coconut Oil: Coconut oil imparts a sweet flavor, complementing occasional sweet recipes like cakes. On the other hand, olive oil is a versatile option suitable for everyday recipes. Explore more benefits and distinctions between the olive and coconut oil here.
- Yeast: the type of yeast you choose for your recipe will be almost imperceptible, however, when choosing, look for products free of aluminum, transgenics and gluten, if you have an intolerance. This ensures a wholesome addition to your banana cake.
- Vanilla Extract or Essence: While vanilla essence boasts a more robust flavor profile and is often more budget-friendly, studies indicate that vanilla extract is the healthier choice.
- 70% chocolate: this chocolate is perfect for a fitness-oriented recipe and will make your recipe even sweeter.
- Eggs: Contrary to common misconceptions, the color of the eggshell doesn’t impact its quality. When selecting eggs, focus on the manufacturing date, and avoid purchasing eggs with any cracks, regardless of how minor they may be.
How to Store and Freeze Banana Cake with Oats and Cocoa
First of all, it’s very important to wait for the cake to cool 100% before storing it.
For prolonged freshness, use jars, preferably airtight, closely sized to the cake to minimize excess air inside. This helps maintain the cake’s texture and quality.
This way, the recipe will last around 3 days in the fridge, after which the banana cake will start to look dry.
For freezing, cut the cake into slices and place them in airtight ziplock bags. If storing multiple slices in the same bag, use baking paper to separate them and prevent sticking.
Serving Suggestions for Banana Cake with Oats and Cocoa:
While this cake is delightful on its own, here are some creative serving ideas:
- Cookies: Add an extra crunch to your snack by serving the banana cake with cookies.
- Fruit: Elevate the dish with a healthy twist by pairing it with strawberries, kiwis, blackberries, blueberries, or other fruits in addition to the banana already in the recipe.
- Yogurt Ice Cream: For an indulgent treat, pair the cake with yogurt ice cream, reminiscent of the classic petit gateau and ice cream combination.
- Coffee or Tea: The classic beverage pairing that complements the cake’s flavors.
- Milk: Especially appealing to children, a glass of milk pairs well with banana cake, offering a comforting and familiar combination.
