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Chocolate-Banana Oat Cake

Chocolate-Banana Oat Cake

A soft, wholesome oat cake made with banana, cocoa, cinnamon, almond milk, and dark chocolate. Perfect for breakfast, a healthy snack, or a quick dessert.
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Ingredients

  • 100 g rolled oats
  • 1 medium ripe banana mashed
  • 1 large egg
  • 50 ml unsweetened almond milk
  • 7 g agave syrup
  • 5 g cocoa powder
  • 3 g ground cinnamon
  • 4 g baking powder
  • 1 small pinch of fine salt
  • 10 g dark chocolate chopped
  • 30 –40 g fresh strawberries sliced
  • 5 g coconut flakes optional

Instructions
 

  • Preheat the oven to 180°C conventional or 160°C fan. Grease or line a small baking dish.
  • In a bowl, mix the oats, cocoa powder, cinnamon, baking powder, and salt.
  • In another bowl, mash the ripe banana until smooth.
  • Add the egg, almond milk, and agave syrup to the banana. Whisk until combined.
  • Pour the wet mixture into the dry ingredients and stir gently until just combined.
  • Let the batter rest for 5 minutes so the oats can absorb the liquid.
  • Fold in the chopped dark chocolate.
  • Spoon the batter into the prepared baking dish and smooth the top lightly.
  • Top with sliced strawberries and coconut flakes. Press the toppings in gently.
  • Bake for 20–25 minutes, or until the centre is set and a skewer comes out with a few moist crumbs.
  • Cool for 5–10 minutes before slicing and serving.

Notes

  • Use a very ripe banana for natural sweetness.
  • Blend half of the oats for a softer, cake-like texture.
  • Do not overmix the batter.
  • Do not overbake, or the cake may become dry.
  • Store leftovers in the refrigerator for up to 3 days.