Banana Chocolate Oatmeal Cake with Nuts
This banana chocolate oatmeal cake is the easiest dessert you’ll ever make! Combined with a handful of ingredients, it comes together in minutes for a decadent treat that’s full of fiber and nutrients to keep you full.
I’ve been making different oatmeal cake recipes for years with variations like my apple oatmeal cake and 3-Ingredient Chocolate Oatmeal Cake. You should definitely make them if you enjoy this recipe!
However, this banana oatmeal chocolate cake is my favorite option when I’m craving something a little richer in flavor. Thanks to the cocoa powder in the cake and the chocolate topping, it tastes like a chocolate cake. However, the fiber and nutrients work to keep me full and satisfied for hours after eating.
Why You’ll Love This Chocolate Banana Oatmeal Cake Recipe
This banana chocolate oatmeal cake is so delicious you’d never guess it’s not gourmet. Here are a few reasons why it’s one of my favorite recipes:
- 🥜Dietary Needs: Naturally gluten-free and egg-free, this cake is easy to make dairy-free, nut-free, and refined sugar-free, too.
- 🍫Versatile: Mix and match different ingredients and toppings to make it your own.
- 👨🏻🍳Simple Ingredients: Seven staple ingredients are all it takes to make both the cake and the topping.
- 🎉Failproof: With 15 minutes of prep time, 45 minutes of baking, and no complicated steps, this is the easiest cake you’ll ever make.
- 🙌Nutritious: This recipe is full of vitamins, nutrients, fiber, and healthy fats.
Recipe Ingredients
- Rolled Oats: Form the base of the cake. Do NOT substitute quick oats or old-fashioned oats.
- Milk: Combines all the ingredients and creates a smooth topping.
- Bananas: Sweeten the cake and help bind the batter.
- Cocoa Powder: Creates a rich chocolate flavor.
- Baking Powder: Acts as a leavener, helping the cake rise.
- Dark Chocolate: Forms the base of the chocolate drizzle.
- Nuts (Optional): Add extra crunch and a nutty flavor.
This is just a short review of the ingredients; for the complete chocolate oatmeal banana cake recipe, including quantities, scroll down to the recipe card 👇
How to Make a Banana Chocolate Oatmeal Cake
- Prepare: Preheat the oven to 180C (350F). Then, grease an 8-inch (20 cm) round cake pan, and set it aside.
- Soak: Combine the oats and milk in a large bowl, and set aside to soak and soften the oats.
- Whisk: Mash the bananas in a separate bowl. Then, whisk in the eggs. Once smooth, add the cocoa powder and baking powder, and mix the dry ingredients until well combined.
- Mix: Pour the soaked oats into the banana mixture, and mix again until smooth.
- Bake: Transfer the cake batter to the prepared pan, and bake until the cake is set. Then, remove the cake from the oven, and set it aside to cool completely.
- Make the Topping: Chop the chocolate, and transfer it to a heatproof bowl. Pour hot milk on top, and let it sit to melt the chocolate. Stir to combine.
- Top the Cake: Drizzle the chocolate mixture over the cake, and add the chopped nuts, if desired. Enjoy!
💡 Leftover Oats
Have leftover rolled oats? Learn how to cook rolled oats, and use them in pistachio overnight oats, Snickers overnight oats, and tiramisu overnight oats. Or, make homemade oat milk to keep on hand instead!
Tips and Tricks
- Use Ripe Bananas: For the best taste and texture, use very ripe bananas like you would with a moist chocolate banana bread recipe.
- Sweeten the Batter: If you prefer a sweeter banana chocolate oatmeal cake, feel free to add a few tablespoons of granulated sugar to the cake batter when mixing in the cocoa powder.
- Make the Cake Dairy-Free: Swap the regular milk with plant-based milk, and use dairy-free chocolate to keep this recipe dairy-free.
- Use Gluten-Free Oats: Look for certified gluten-free oats to avoid the risk of cross-contamination, keeping your cake completely gluten-free.
How to Store
- Store: Once cool, transfer the cake to an airtight container, and store it in the fridge for up to 1 week.
- Freeze: Transfer the cake to a freezer-safe container, and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheat: Warm individual portions in the microwave for 20-30 seconds. Or, reheat the entire cake in the oven at 180C (350F) just until warmed through.
Frequently Asked Questions
I haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do. However, I’d love to know how it goes if you give it a try! Let me know in the comments below.
Sure, feel free to incorporate ingredients like chocolate chips, chopped nuts, or fruit into the batter.
Enjoy this banana oat chocolate cake on its own. Or, pair it with toppings like whipped cream, fresh fruit, or a scoop of vanilla ice cream. You can also enjoy it as a breakfast treat!
Chocolate Oatmeal Banana Cake Recipe
Equipment
Ingredients
- 120 g (120 g) Rolled oats
- 1 cup (240 ml) Milk hot
- 2 (200 g) Bananas ripe
- 2 Eggs large
- 3 tablespoons (25 g) Cocoa powder
- 1 teaspoon Baking powder
For topping:
- 3.5 oz (100 g) Dark chocolate
- ¼ cup (60 ml) Milk
- ¼ cup Nuts of choice
Instructions
- Prepare: Preheat oven to 180C (350F). Grease a 8-inch (20cm) round pan and set aside.
- Make the batter: In a large bowl, place rolled oats, pour in milk and allow to soak for 15 minutes.
- In a separate bowl, mash bananas, add eggs and whisk until combined. Add cocoa powder, baking powder and mix until combined. At this stage you can add sweetener to make the cake a bit sweeter.
- Pour soaked oats into the bowl with mashed bananas and mix until combined.
- Bake: Pour the batter into prepared pan and bake for 25-30 minutes or until the cake is set
- Allow to cool for 5 minutes, then release from the pan and allow to cool completely.
- Make the topping (optional): chop the chocolate and transfer it into a heatproof bowl. pour in hot milk, allow to sit for 1-2 minutes and mix until melted and smooth. Drizzle the chocolate over the cake.
- Chop the nuts and sprinkle over the cake.
- Serve and enjoy!
Video
Notes
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
Can vegan egg substitutes be used? Thanks.
Great recipe. The cake ended up moist but not dense, and tasted very chocolatey.
Thanks
if i want to sweeten the cake, how much sugar or sweetner do i use?
It depends how sweet you want your cake. In my option 3-4 tablespoons are enough.
Hello,
How many Weight Watchers points for a slice?
Sorry, but I don’t know.
Bake until what?
Until the cake is set.
The video states 4 tablespoons coca powder and recipe lists 3 tablespoons. I am doing to use 3,5
Both, video and recipe list state 3 tablespoons.
Can the cake frost for use later?
Yes
Can you use almond milk?
How long will the cake keep for?
I added 1/4 cup of Amaretto to this. I also added some diced pitted dates to the batter for sweetness instead of sugar. Great dense, moist cake!
Fast and easy to prepare. Added a bit of nutmeg and cinnamon, great cake. No left over for freezing! Everyone asked for recipe.
Thanks, will make often
Would it work if I substituted the oats for hazelnut flour?
Hard to tell
I haven’t tried it.
are there any USA directions?
Easier cake I’ve ever made, and it’s also delicious and healthy. Thank you.