Banana Oat Cocoa Cake

This banana oat cocoa cake is the kind of healthy dessert that tastes like a treat but eats like breakfast. Ripe bananas and peanut butter keep it naturally sweet and moist, while oats and cocoa give every slice a rich, fudgy crumb. Everything comes together in one bowl — no mixer, no fuss.

Ingredients

• 50 g (1/2 cup) rolled oats
• 1 banana
• 1 tbsp peanut butter
• 2-3 tsp cocoa powder
• 100 ml (1/3 cup + 1 tbsp) milk
• 1 egg
• 20-30 g (2 tbsp) raisins
• 1/2 tsp baking powder
• A pinch of salt

Instructions

1. Blitz the rolled oats in a blender into a fine flour.
2. Mash the banana with a fork into a smooth puree.
3. Add the egg, milk, and peanut butter and mix well.
4. Stir in the oat flour, cocoa, baking powder, and a pinch of salt.
5. Fold in the rinsed and dried raisins and mix the batter until smooth.
6. Pour the mixture into a small baking dish.
7. Bake at 180 C (350 F) for 25-30 minutes, checking doneness with a wooden skewer.
8. Let the cake cool slightly before serving.

Tips

• Use a very ripe banana with plenty of brown spots — it is naturally sweeter, so you will not miss added sugar. If you love banana treats, try our Sesame Banana Almond Cookies next.
• Do not overbake: the center should spring back lightly when pressed, and a wooden skewer should come out with just a few moist crumbs. For more on testing cakes for doneness, browse the baking guides at Serious Eats.
• Rinse the raisins and pat them dry so they do not sink to the bottom of the batter. Banana and chocolate are a dream team — our Chocolate Banana Mug Cake proves it in five minutes.

Nutrition (per 100 g): 170 kcal, protein 6.1 g, fat 6.2 g, carbs 23.8 g.