Healthy Date-Sweetened Chocolate Banana Oat Cake
Healthy Date-Sweetened Chocolate Banana Oat Cake
Ingredients
For the Cake
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup pitted Medjool dates, soaked in hot water for 10 minutes, then drained
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup chocolate chips, optional, for mixing in
For Garnish (Optional)
- 1 tablespoon chocolate chips
- 1/2 sliced banana
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the rolled oats, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min
- 3
In a blender or food processor, combine the mashed ripe bananas, soaked and drained pitted Medjool dates, unsweetened almond milk, vanilla extract, and melted coconut oil. Blend until completely smooth and creamy. This may take 1-2 minutes, scraping down the sides as needed.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix. If using, gently fold in the 1/4 cup of chocolate chips.
⏱️ 3 min
- 5
Pour the batter into the prepared baking pan and spread evenly. If desired, sprinkle the top with the extra tablespoon of chocolate chips or arrange sliced banana.
⏱️ 2 min
- 6
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be set and slightly springy to the touch.
⏱️ 35 min•🌡️ 350
- 7
Remove the cake from the oven and let it cool in the pan for at least 10 minutes before slicing and serving. This allows the cake to set properly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Date-Sweetened Chocolate Banana Oat Cake
For the Cake
- 1 1/2 cups rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 ripe bananas, mashed (about 1 cup)
- 1/2 cup pitted Medjool dates, soaked in hot water for 10 minutes, then drained
- 1/2 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
- 1/4 cup chocolate chips, optional, for mixing in
For Garnish (Optional)
- 1 tablespoon chocolate chips
- 1/2 sliced banana
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan, or line it with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the rolled oats, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
⏱️ 3 min - 3
In a blender or food processor, combine the mashed ripe bananas, soaked and drained pitted Medjool dates, unsweetened almond milk, vanilla extract, and melted coconut oil. Blend until completely smooth and creamy. This may take 1-2 minutes, scraping down the sides as needed.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Be careful not to overmix. If using, gently fold in the 1/4 cup of chocolate chips.
⏱️ 3 min - 5
Pour the batter into the prepared baking pan and spread evenly. If desired, sprinkle the top with the extra tablespoon of chocolate chips or arrange sliced banana.
⏱️ 2 min - 6
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be set and slightly springy to the touch.
⏱️ 35 min•🌡️ 350 - 7
Remove the cake from the oven and let it cool in the pan for at least 10 minutes before slicing and serving. This allows the cake to set properly.
⏱️ 10 min