Ingredients

3 eggs
Pinch of salt
2 large very ripe bananas
100 grams (3.5 ounces) oat flour
50 grams (1.75 ounces) all-purpose flour
1 teaspoon baking powder
0.5 teaspoon cinnamon
50 grams (1.75 ounces) vegetable oil
30 grams (1 ounce) dark chocolate
We recommend:

Instructions

Step 1

Preparation

Preheat your oven to 180°C (350°F).
In a bowl, add a pinch of salt to the eggs and mix well.

Step 2

Making the Batter

Mash one large or 1.5 medium bananas (approximately 190 grams or 6.5 ounces without skin) with a fork and add to the eggs.
Add both types of flour, baking powder, cinnamon, vegetable oil, and dark chocolate to the mixture. Mix thoroughly.

Step 3

Final Steps

Cut the second banana in half lengthwise and place on top of the batter.
Bake for 45 minutes at 180°C (350°F).
Your cake is ready! Optionally, you can add more spices or nuts as desired.

Servings

Picture this: a sunny afternoon picnic with your friends 👯‍♀️, a cozy tea party with your loved ones 🫖, or even a solo treat-yourself moment 🍰—this banana-chocolate cake fits right into any scenario! Its moist texture and delightful flavors pair wonderfully with a scoop of vanilla ice cream 🍨 or a dollop of whipped cream. Feeling adventurous? Try serving it warm with caramel drizzle or a sprinkle of crushed nuts. You can also add a touch of elegance by garnishing with fresh strawberries 🍓 and mint leaves 🌿. This cake also makes a fantastic breakfast option with a cup of your favorite coffee ☕. Happy indulging! 😋

Equipment

Variations

**Gluten-Free Version** 🌾🚫: Substitute the all-purpose flour with a gluten-free flour blend. Ensure that your oat flour is certified gluten-free to avoid any issues. Follow the same steps and enjoy a wonderful gluten-free treat! **Vegan Version** 🌱: Replace the eggs with flax eggs (1 tbsp flaxseed meal mixed with 2.5 tbsp water per egg). Instead of dark chocolate, use a dairy-free chocolate option. Substitute vegetable oil with coconut oil for a richer flavor. With these simple swaps, you can enjoy a fully vegan banana-chocolate cake! 🌟🍌

Faq

  • What can I use instead of oat flour?

    If you don’t have oat flour, you can use more all-purpose flour, but the texture will be slightly different.

  • Do I need to refrigerate the cake?

    It's best to store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

  • Can I add nuts to the batter?

    Absolutely! Adding chopped walnuts or pecans can give the cake a delicious crunchy texture.

  • Is it possible to use whole wheat flour instead?

    Yes, whole wheat flour can be used, but the cake might be denser. You may want to mix it with all-purpose flour for a lighter texture.

  • What can I do if my cake turns out too dry?

    Ensure your bananas are very ripe and your oven temperature is accurate. Consider adding a bit more oil next time for added moisture.

  • Can I freeze the cake?

    Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw it at room temperature before serving.

Nutrition facts

Simple and Delicious Banana Oat Cake
Recipe Yield:1 loaf
Calories:Approximately 2000-2200 calories per loaf
Calories (Min - Max):2000 - 2200
Total Fat:95g
Saturated Fat:20g
Protein:30g
Total Carbohydrate:290g
Total Sugars:90g