Are you looking for a healthy, practical and tasty option for breakfast or an afternoon snack? This cake banana with oats and chocolate It's just perfect!
In addition to being nutritious, it is rich in fiber, contains no gluten, is naturally sweet and has a special touch of semisweet chocolate that melts in your mouth.
Ideal for those who are reeducating food without giving up flavor! 💛
🧠 Why is this recipe special?
This version of Banana and Oatmeal cake is:
- ✅ Gluten free
- ✅ Rich in fiber
- ✅ Lactose free (if the chocolate used is milk-free)
- ✅ Sweetened with fruit or demerara sugar
- ✅ Perfect for vegetarians
Plus, it’s very easy to prepare and takes less than 10 minutes to put together. A nutritious snack, ideal for the whole family!
📝 Recipe Information
| Details | Information |
|---|---|
| ⏱️ Preparation time | 10 minutes |
| 🔥 Oven time | 25 minutes |
| 🍽️ Income | 8 servings |
| 😋 Difficulty level | Easy |
| ⚖️ Portion | About 60g (1 medium slice) |
| 💡 Recommended for | Snack, breakfast, pre-workout |
| ❌ Does it contain gluten? | No |
| 🥛 Does it contain lactose? | It depends on the chocolate used |
🍌 Ingredients
Tip: Choose very ripe bananas for a naturally sweeter flavor!
You can replace the sugar with one more banana if you prefer a completely refined sugar-free version.
🛒 List of Ingredients:
- 🍌 1 ripe mashed banana
- 🥚 2 beaten eggs
- 🍯 2 tablespoons of demerara sugar (or 1 extra ripe banana)
- 🌾 1 cup (100g) rolled oats
- 🥥 1 tablespoon coconut flour
- ⚗️ 1 dessert spoon of baking powder
- 🌰 2 tablespoons of granola
- 🍫 Chopped semisweet chocolate (for the filling or topping)
👩🍳 Preparation Method
- In a bowl, mash the banana well with a fork.
- Add the beaten eggs and the demerara sugar. Mix until incorporated.
- Join the oat, the coconut flour and mix again.
- Add the chemical yeast and mix lightly.
- Add to granola and pieces of semisweet chocolate.
- Place the dough in individual cupcake molds or a small greased mold.
- Bake in a preheated oven 180°C for 25 minutes or until golden brown and passes the toothpick test.
- Serve warm with a fresh cup of coffee! ☕
🍴 Consumption Suggestion
This cake is perfect to serve:
- ☕ With a freshly brewed coffee (I recommend @cafe2irmasoficial)
- 🥛 With plant-based milk (oat, almond, coconut)
- 🍓 With fresh fruit like strawberries, blueberries or sliced banana
- 🧘♀️ As a light pre or post-workout snack
📊 Nutritional Table (per 60g slice)
| Nutrient | Approx Quantity. |
|---|---|
| Calories | 130 kcal |
| Carbohydrates | 18 g |
| Proteins | 4 g |
| Fats Totals | 5 g |
| Fibers | 3 g |
| Natural sugars | 6 g |
Approximate values. May vary depending on the ingredients used.
🍽️ Alternative Versions
| Version | Suggested Substitutions |
|---|---|
| Vegan | Replace eggs with “flaxseed egg” (1 tablespoon of seed + 3 tablespoons of water) |
| Low Carb | Use almond flour instead of oats |
| Sugar Free | Swap sugar for extra ripe banana |
| With protein | Add 1 scoop of vegetable protein to the dough |
⚠️ Common Mistakes and How to Avoid Them
- ❌ Use green banana: the cake will be bitter.
- ❌ Mixing the dough too much after the yeast: it can become heavy.
- ❌ Do not grease the pan: the cake may stick.
- ❌ Baking in a very hot oven: it can burn on the outside and remain raw on the inside.
📦 Storage
- 🧊 Refrigerator: lasts until 5 days in an airtight jar.
- ❄️ Freezer: can be frozen for up to 30 days.
- 🔁 To consume, defrost at room temperature or heat in the microwave for 30 seconds.
🧾 Recipe History
This recipe came about as a healthy alternative to traditional cakes that contain wheat flour and lots of sugar.
Inspired by my grandmother's recipes, but adapted to modern nutrition, this Banana and Oat cake version combines classic flavors with functional ingredients, promoting satiety, energy and well-being.
It is ideal for those who are in the process of nutritional reeducation and want to eat with more awareness and pleasure.
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❓ FAQ – Frequently Asked Questions about Banana Cake with Oats and Chocolate
1. Can I replace the banana with another ingredient?
Banana is essential in this recipe because it is a natural sweetener and gives consistency to the dough. Substitutions may compromise the result.
2. Is it possible to make the recipe without eggs?
Yes! Replace each egg with 1 tablespoon of flaxseed + 3 tablespoons of water. Mix and wait 10 minutes before using.
3. Can I use another type of sugar?
Yes, you can use brown sugar, coconut sugar or even molasses, as long as the proportions are respected.
4. What can I use instead of oats?
You can substitute almond flour or a gluten-free flour mix, but the result may vary in texture.
5. Can I use milk chocolate?
Yes, but dark chocolate is healthier and has less sugar.
6. Is this recipe suitable for diabetics?
In moderation, yes. Use very ripe bananas and avoid added sugar, or use a natural sweetener approved by your nutritionist.
7. Is the recipe gluten-free?
Yes! As long as the oats are certified gluten-free.
8. Can the cake be frozen?
Yes! Freeze for up to 30 days in a tightly sealed container. To consume, heat in the microwave for 30 seconds.
9. Can I use plant-based milk in the recipe?
This recipe does not contain milk. However, if you want to moisten the dough, you can add 2 tablespoons of plant-based milk.
10. Does the cake rise well in the oven?
Yes! Baking powder ensures lightness, as long as the dough is not mixed excessively after adding it.
11. Can I make it in a pound cake pan?
Yes, use a smaller pan as the dough is denser. Adjust the baking time to about 30-35 minutes.
12. Is it necessary to grease the pan?
Yes, grease with coconut oil and sprinkle with oats to prevent the cake from sticking.
13. Can children eat this cake?
Yes! It is a nutritious and safe option, especially if made without added sugar.
14. Can I prepare in advance?
Yes! Prepare and keep refrigerated for up to 5 days or freeze in individual portions.
15. Can I serve this cake for breakfast?
Absolutely! It’s perfect for a nutritious and balanced coffee, especially if served with fruit or natural yogurt.
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