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Banana Cake With Oats

This moist banana cake with oats is naturally sweetened and made without flour, butter, or white sugar. Filled with dark chocolate chunks and wholesome ingredients, it’s perfect for breakfast, snacking, or sharing with coffee.
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast, Snack
Cuisine: Modern European
Keyword: Dairy-Free, Dark Chocolate, Easy Baking, Gluten-Free, Healthy, Oats
Servings: 4
Calories: 288kcal

Equipment

  • 1 stick blender or food processor
  • 1 cake mould (about 15 cm in diameter)

Ingredients

  • 3 ripe bananas
  • 3 large eggs
  • 2 dl rolled oats about 1 cup
  • 1 tsp vanilla sugar or 1 tsp vanilla extract
  • 0.5 tsp salt
  • 60 g dark chocolate, chopped about ⅓ cup
  • Walnuts optional

Instructions

  • Preheat the Oven
    Start by setting your oven to 180°C (fan) and let it fully heat while you prepare the batter.
  • Make the Batter
    Add all the ingredients — except the chocolate — to a mixing bowl. Use a stick blender to blend everything into a smooth, even batter.
  • Add the Chocolate
    Roughly chop the dark chocolate and fold it gently into the batter.
  • Bake the Cake
    Pour the batter into a lined or greased baking tin. Bake for about 35 minutes. To check if it’s done, insert a skewer or toothpick into the center — if it comes out clean, your cake is ready.
  • Let It Cool
    Remove the cake from the oven and allow it to cool before serving. This helps the texture set and makes it easier to slice.
    Not eating it right away? Once fully cooled, transfer the cake to an airtight container. Keep it out of direct sunlight, and store it at room temperature for up to 3 days.