Oats, Cocoa and Just 2 Ripe Bananas: The Chocolate Cake That Needs No Added Sugar

Some days you want a chocolate cake, but you do not want to pull out the flour, the butter and the sugar bowl. This cake is the answer. It uses rolled oats, cocoa and two very ripe bananas, and nothing else in the way of sweetener.

The bananas do the sweetening and the oats do the work of the flour. You blend everything in one jug, pour it into a pan and bake it. The crumb is soft, moist and deeply chocolatey, and it slices neatly once it has cooled.

This is the kind of recipe my grandmother would have made with whatever was left in the fruit bowl. It is simple, forgiving and very hard to get wrong, even if you have never baked a cake before.

Time and servings

Prep time: 10 minutes. Baking time: 30 to 35 minutes. Makes one 8-inch (20 cm) round or square cake, about 8 slices.

Ingredients

2 cups (180 g) rolled oats
2 very ripe bananas, the skins should be speckled with brown (about 240 g peeled)
3 tablespoons (20 g) unsweetened cocoa powder
2 large eggs
1/2 cup (120 g) plain yogurt or unsweetened applesauce
1 teaspoon baking powder
1 teaspoon vanilla extract
A pinch of salt
2 tablespoons milk, only if the batter looks very thick
Optional: a handful of dark chocolate chips for the top

Instructions

Heat the oven to 350°F (175°C). Line an 8-inch pan with baking paper, or grease it lightly and dust it with a spoonful of oats.
Put the oats in a blender or food processor and pulse for 20 to 30 seconds until you have a coarse flour. A few small flakes left are fine.
Add the bananas, eggs, yogurt, cocoa, baking powder, vanilla and salt. Blend for about 30 seconds until the batter is smooth and thick but pourable, like a good pancake batter.
Check the texture. If a spoon stands up in the batter without moving, stir in a tablespoon or two of milk. Let the batter rest for 5 minutes so the oats can soak up the liquid.
Pour the batter into the pan and smooth the top. Scatter the chocolate chips over the surface if you are using them.
Bake for 30 to 35 minutes. The cake is ready when the top feels set and a toothpick pushed into the center comes out with only a few moist crumbs.
Let it cool in the pan for 15 minutes, then lift it out. Wait until it is almost cold before slicing, because the crumb firms up as it cools.

Tips for the best result

Use bananas that are truly ripe. Green or pale yellow bananas give a bland cake that is not sweet enough. If yours are not ready, bake them in their skins at 300°F (150°C) for 15 minutes until they turn black and soft, then cool them.

Do not skip the resting time. Oats are thirsty, and the short rest gives you a tender cake instead of a dry one. If you forget, the cake is still good, but it may need a few extra minutes of baking.

Measure the cocoa carefully. Too much makes the cake bitter and dry, too little makes it taste like banana bread. Three tablespoons is the balance that works for most people.

Variations

For a richer cake, stir in two tablespoons of peanut butter or almond butter. For a spiced version, add half a teaspoon of cinnamon. For crunch, fold in chopped walnuts.

To make it dairy-free, replace the yogurt with applesauce and use a plant milk if needed. Certified gluten-free oats work if you need to avoid gluten, but check the label on the cocoa and baking powder too.

Storage

Keep the cooled cake covered at room temperature for one day. After that, move it to the refrigerator, where it stays good for up to 4 days.

You can freeze individual slices for up to 2 months. Wrap each slice well, then thaw it overnight in the fridge or warm it for 15 seconds in the microwave.

Frequently Asked Questions

Does this cake really have no added sugar?

Yes. The only sweetness comes from the ripe bananas. If you add chocolate chips, those contain some sugar, so leave them out if you want to keep it strictly free of added sugar.

Can I use quick oats instead of rolled oats?

Yes, quick oats work well and blend even faster. Instant oats can turn gummy, so use them with care. Measure by weight if you can, because quick oats are packed more tightly in a cup.

Why did my cake turn out gummy in the middle?

Usually it was underbaked or the bananas were extra large. Bake a few more minutes, and always cool the cake fully before cutting. The center sets as the cake rests.

Can I make it without eggs?

You can try two flax eggs, which means two tablespoons ground flaxseed mixed with six tablespoons of water. The cake will be denser, but still tasty and moist.

Can I bake this as muffins?

Yes. Fill a lined muffin tin about three quarters full and bake for 18 to 20 minutes. This makes about 10 muffins.

This oat, cocoa and banana cake proves that a good chocolate treat does not need a long ingredient list. Bake it once and it will become a regular in your kitchen.

Serve it plain with a hot drink, or with a spoonful of yogurt on the side.