Gluten-Free Chocolate Oatmeal Banana Cake

No flour, no sugar, no gluten—just wholesome goodness with bananas, oats, and cocoa!

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Why You’ll Love This Dessert

• Naturally sweet: Bananas add natural sugar—no refined sugar needed.

• Wholesome ingredients: Oats, eggs, bananas, and cocoa powder keep it simple and nutritious.

• Gluten-free & flourless: Ideal for those with dietary restrictions.

• Great texture: Soft, moist cake with a crunch from walnuts and a smooth finish of melted dark chocolate.

• Perfect any time: Enjoy it as a healthy dessert, breakfast, or snack.

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Ingredients

• 120 g oats (old-fashioned or quick oats work fine)

• 250 ml warm milk (use dairy or plant-based milk like almond or oat)

• 2 ripe bananas (the riper, the sweeter)

• 2 large eggs

• 45 g unsweetened cocoa powder (approx. 4 tablespoons)

• 10 g baking powder (approx. 1 tablespoon)

• 40 g walnuts, finely chopped (about 1/3 cup)

• 75 g dark chocolate, melted (70% or higher recommended)

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‍ Step-by-Step Instructions

1. Soften the Oats

In a large mixing bowl, combine:

• 120 g oats

• 250 ml warm milk

Stir and let the mixture rest for 10 minutes so the oats soften and absorb the milk.

2. Mash the Bananas

While oats rest:

• Peel and mash the 2 ripe bananas using a fork until smooth and creamy.

Add the mashed bananas to the oat mixture and stir to combine.

3. Add Cocoa Powder

Mix in:

• 45 g cocoa powder (4 tablespoons)

Stir well until the cocoa is fully incorporated and the mixture looks chocolatey and uniform.

4. Add Eggs and Baking Powder

In a separate bowl:

• Beat 2 eggs lightly.

Then add to the chocolate oat mixture along with:

• 10 g baking powder (1 tablespoon)

Stir thoroughly to create a smooth, pourable batter.

5. Prepare to Bake

• Lightly grease a cake pan (8-inch round or similar size) with a bit of oil or line with parchment paper.

• Pour the batter into the prepared pan and spread it evenly with a spatula.

• Sprinkle 40 g chopped walnuts evenly over the top.

6. Bake the Cake

• Preheat oven to 180°C (350°F).

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).

7. Add the Chocolate Topping

While the cake is still warm:

• Melt 75 g dark chocolate using a microwave in 30-second intervals or in a double boiler.

• Spread or drizzle the melted chocolate over the cake using a spoon or piping bag.

Let the chocolate set slightly before slicing.

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⏱️ Timing Summary

• Prep Time: 10 minutes

• Rest Time: 10 minutes

• Cook Time: 40 minutes

• Total Time: ~1 hour

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️ Serving Suggestions

• Warm or chilled: Serve slightly warm for a gooey texture or chilled for a firmer bite.

• With extras: Top with berries, Greek yogurt, or a dollop of nut butter for added richness.

• Perfect for: Breakfast, dessert, or a post-workout snack.

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✅ Tips & Variations

• Milk options: Use oat, almond, or coconut milk for a dairy-free version.

• Nut-free version: Skip the walnuts or use sunflower seeds or shredded coconut.

• Add-ins: Consider mixing in a handful of raisins, dates, or chopped dried figs for extra natural sweetness.

• Mini mug version: Make single portions in a mug and microwave for 2 minutes for a quick treat.

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Storage

• Store in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.

• To freeze: Wrap individual slices and freeze for up to 1 month. Defrost at room temperature or microwave before serving.

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Final Thoughts

This Gluten-Free Chocolate Oatmeal Banana Cake is a wonderful, feel-good dessert that doesn’t compromise on taste or texture. Whether you’re avoiding gluten, cutting sugar, or simply want a nourishing sweet bite, this cake is a keeper. Naturally sweet, deeply chocolatey, and satisfying!