Rich dark chocolate flavors combine with sweet banana to create this dense, fudgy oatmeal cake. It is gluten-free and free of refined sugars.

Has it happened to you that you go to the kitchen intending to grab a healthy snack, only to go for that indulgent cookie we know is not healthy for us?

I’ve been there so many times I lost count.

I decided it was time to create something that satisfied my sweet cravings in a healthy way, while taking advantage of the bananas I had on my kitchen counter before they went completely bad.

The results were this banana cocoa oatmeal cake. It’s a decadent, chocolatey treat that won’t derail you from your health goals.

This cake has become a staple at home. I love baking it, and my family loves eating it.

Unlike traditional cakes that rely on bleached flour and refined white sugar, this recipe uses whole rolled oats for fiber and maple syrup and bananas for sweetness.

The Greek yogurt adds a nice creaminess and moisture while boosting the protein a bit. With over 4 grams of protein per serving, it’s a great cake to make you feel full for a couple of hours.

Ingredients and Substitutes

Ripe bananas (2) – Replace with 1 cup of unsweetened applesauce or with pumpkin puree.

Thick Greek yogurt (2/3 cup) – Swap with plain unsweetened yogurt or coconut yogurt for a dairy-free option.

Cocoa powder (3 tbsp) – Substitute with Dutch cocoa powder.

Maple syrup (1 tbsp) – Use honey or agave syrup if you don’t want to use maple syrup. You can also use a sugar-free alternative like erythritol.

Vanilla extract (1 tsp) – Replace with maple syrup extract or almond extract.

Rolled oats (1 cup) – You can also use quick oats or oat flour.

Walnuts, chopped (1/2 cup) – Swap with pecans, almonds, or sunflower seeds for a nut-free alternative.

How to Make Banana Cocoa Oatmeal Cake

Step 1. Preheat your oven to 350°F and prepare a 9×5” loaf pan by lining it with parchment paper. Add the bananas, Greek yogurt, cocoa powder, maple syrup, and vanilla extract to a food processor.

Pulse until it becomes a smooth batter.

Step 2. Add the rolled oats.

Step 3. Pulse again until it forms a batter.

Step 4. Pour the batter into the loaf pan.

Step 5. Sprinkle with the chopped walnuts.

Step 6. Place in the oven and bake for 30-35 minutes.

Step 7. When it’s ready, remove the loaf pan from the oven and let it cool down for 10 minutes.

Step 8. Cut it into slices and then serve.

How I Would Modify This Recipe

• Boost the Protein: If you want to make it higher in protein, add a scoop of your favorite chocolate or unflavored protein powder to the food processor. You might need to add a splash of milk if the batter becomes too thick.
• Make it Extra Chocolate: For those who love indulgent options, try folding in 1/3 cup of dark chocolate chips to the batter.
• Add Warm Spices: Enhance the banana flavor by adding a pinch of cinnamon, nutmeg, or even cardamom.

My Storage Tips

If you happen to have leftovers, place them in an airtight container. You can keep them in the fridge for up to 5-6 days.

For those who want to keep it for longer, wrap them individually and place them in a freezer-safe container. You can keep them in the freezer for up to 3 months.

When you want to have them again, you can place them in the microwave for a couple of seconds (if you like it hot) or have it slightly cold.

More Cake Recipes

• Flourless Oatmeal Apple Cake
• Oatmeal Blueberry Crumb Cake with Cottage Cheese
• Apple Oatmeal Carrot Cake with Cottage Cheese