No More Sugar! Oatmeal, Cocoa & Banana Dessert

Description

This is a naturally sweet, moist, and rich banana oat cake made without refined sugar. Ripe bananas provide natural sweetness, while cocoa adds a chocolatey depth. Perfect for a healthy snack, breakfast loaf, or guilt-free dessert. You can top it with nuts, banana slices, or drizzle with dark chocolate for extra indulgence.

Ingredients For No More Sugar! Oatmeal, Cocoa & Banana Dessert

• 3 ripe bananas (mashed)

• 2 eggs

• 25 g (2 tbsp) unsweetened cocoa powder

• 5 g (1 tsp) baking powder (optional, for fluffiness)

• 50 g (½ cup) rolled oats (ground into oat flour or left whole for texture)

• Toppings: banana slices, crushed nuts (walnuts, almonds, hazelnuts), or dark chocolate drizzle

Instructions

1. Prepare the mixture

   • In a large bowl, mash the ripe bananas until smooth.

   • Add eggs and whisk until fully combined.

   • Stir in cocoa powder, oats, and baking powder. Mix well.

2. Pour & Bake

   • Grease a loaf pan and line it with parchment paper.

   • Pour the mixture into the pan.

   • Bake at 180°C (350°F) for 25–30 minutes, or until a toothpick comes out clean.

3. Decorate

   • Allow to cool slightly.

   • Top with chopped nuts, banana slices, or drizzle melted dark chocolate.

Notes

• The riper the bananas, the sweeter the cake will be.

• If you like it sweeter, add a tablespoon of honey or maple syrup (optional).

• Grinding oats into flour gives a smoother texture, while whole oats add chewiness.

Tips

• For extra moisture, add 1 tbsp of Greek yogurt or nut butter.

• Sprinkle a pinch of cinnamon or vanilla extract for more flavor.

• Store in an airtight container for 3 days at room temperature or refrigerate for up to 1 week.

Servings

• Makes 1 loaf (8 slices)

Nutritional Info (per slice, approx.)

• Calories: 110–130 kcal

• Protein: 4 g

• Carbs: 20 g

• Fat: 3 g

• Fiber: 3 g

• No refined sugar!

Benefits

• No refined sugar – naturally sweetened with bananas.

• High fiber from oats, good for digestion.

• Antioxidants from cocoa.

• Protein boost from eggs.

• A healthy, guilt-free treat suitable for breakfast or dessert.

Q & A

Q: Can I make this recipe vegan?
A: Yes! Replace eggs with 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water).

Q: Can I use quick oats instead of rolled oats?
A: Yes, but the texture will be slightly softer.

Q: Can I freeze this cake?
A: Absolutely! Slice it and freeze for up to 2 months. Just reheat before serving.

Q: Can I skip baking powder?
A: Yes, the bananas and eggs already give some rise. Baking powder just makes it fluffier.