Banana Cocoa Oatmeal Cake: A Healthy, Moist, and Chocolatey Treat
If you’re craving something sweet but still want a wholesome option, this Banana Cocoa Oatmeal Cake is the perfect solution. Naturally sweetened with ripe bananas and packed with hearty oats, this cake is moist, chocolatey, and incredibly satisfying—without feeling heavy or overly indulgent.
It’s ideal for breakfast, snacks, or a guilt-free dessert, and it comes together easily using simple pantry ingredients.
Why You’ll Love This Cake
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Naturally sweetened with ripe bananas
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Made with oats instead of refined flour
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Rich chocolate flavor from cocoa powder
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Soft, moist texture
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Perfect for kids and adults
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Great for meal prep
Ingredients
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2 ripe bananas, mashed
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2 cups rolled oats (or oat flour)
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2 large eggs
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¼ cup honey or maple syrup
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¼ cup unsweetened cocoa powder
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¼ cup coconut oil or melted butter
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup milk (dairy or plant-based)
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Optional: ¼ cup chocolate chips or chopped nuts
Equipment Needed
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Blender or food processor (if using rolled oats)
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Mixing bowl
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Whisk or spatula
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8×8-inch baking pan or loaf pan
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Parchment paper (optional)
Instructions
Step 1: Preheat the Oven
Preheat oven to 350°F (175°C). Line or grease your baking pan.
Step 2: Prepare the Oats
If using rolled oats, blend them into a fine flour using a blender or food processor. This helps create a soft cake texture.
Step 3: Mix the Wet Ingredients
In a bowl, mash bananas until smooth. Add eggs, honey or maple syrup, melted oil, vanilla, and milk. Whisk until well combined.
Step 4: Add Dry Ingredients
Stir in oat flour, cocoa powder, baking powder, baking soda, and salt. Mix until smooth. Fold in chocolate chips or nuts if using.
Step 5: Bake
Pour batter into prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted comes out mostly clean.
Step 6: Cool and Serve
Allow cake to cool for at least 10 minutes before slicing. Serve warm or at room temperature.
Tips for Perfect Banana Cocoa Oatmeal Cake
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Use very ripe bananas for natural sweetness.
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Do not overbake—this cake stays moist when slightly underbaked.
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Blend oats well for a smoother texture.
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Add a pinch of espresso powder to enhance chocolate flavor.
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Let cake cool slightly to fully set.
Variations
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Vegan Version: Replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water).
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Gluten-Free: Use certified gluten-free oats.
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Protein Boost: Add 1 scoop chocolate or vanilla protein powder.
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Nutty Version: Add chopped walnuts or almonds.
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Sugar-Free: Rely on bananas only or use a sugar-free sweetener.
Storage
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Room Temperature: Up to 2 days in an airtight container.
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Refrigerator: Up to 5 days.
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Freezer: Freeze slices for up to 2 months.
Nutrition Estimate (Per Slice)
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Calories: ~180
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Protein: 6g
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Fiber: 4g
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Fat: 7g
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Carbohydrates: 24g
This cake is filling and provides sustained energy thanks to oats and bananas.
Why This Cake Works
The oats provide structure and fiber, bananas add moisture and sweetness, and cocoa delivers rich chocolate flavor without excess sugar. Together, they create a cake that’s comforting yet nourishing—perfect for busy mornings or healthy snacking.
Final Thoughts
This Banana Cocoa Oatmeal Cake proves that healthy baking doesn’t have to be boring. It’s soft, chocolatey, naturally sweet, and easy to make—perfect for anyone who wants a treat that feels indulgent but fits into a balanced lifestyle.