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Prepare the oats:
In a bowl, combine the oat flakes with warm water. Let it soak for 10 minutes until the oats soften.
Make the batter:
In another bowl, mash the bananas until smooth. Add the eggs, cocoa powder, baking powder, and vanillin or vanilla extract. Mix well to combine.
Combine ingredients:
Once the oats have softened, add them to the banana mixture and stir until all the ingredients are well incorporated.
Bake:
Preheat the oven to 180°C (360°F). Pour the batter into a greased or parchment-lined baking tin. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Prepare the espresso glaze:
While the cake is baking, mix the powdered sugar and espresso coffee in a small bowl until smooth.
Cool and glaze:
Once the cake is done, remove it from the oven and let it cool for 10-15 minutes. Drizzle the espresso glaze over the top of the cake before serving.
Serving Suggestions:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Enjoy with a cup of freshly brewed coffee or tea for a delightful afternoon snack.
Cooking Tips:
Make sure the bananas are ripe for a naturally sweet cake.
If you prefer a smoother texture, you can blend the soaked oats before adding them to the batter.
You can use decaf espresso if you want to avoid caffeine in the glaze.
Nutritional Benefits:
Oats: Provide fiber, which supports digestive health and helps maintain steady energy levels.
Bananas: Add natural sweetness and are a good source of potassium and vitamins.
Cocoa Powder: Packed with antioxidants and promotes heart health.
Eggs: Provide protein and healthy fats, keeping the cake moist and delicious.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free oats to make this recipe gluten-free.
Refined Sugar-Free Option: You can skip the espresso glaze to avoid refined sugar or use a sugar substitute in the glaze.
Nutritional Facts (Per Slice):
Calories: 220
Protein: 6g
Carbs: 35g
Fats: 7g
Fiber: 4g
Storage:
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
You can freeze the cake (without the glaze) for up to 1 month. Thaw it overnight in the fridge and add the glaze before serving.
Why You’ll Love This Recipe:
It’s naturally sweetened with bananas, making it a healthier dessert option.
The rich cocoa flavor pairs beautifully with the bold espresso glaze.
It’s easy to make, with simple ingredients that come together in no time.
A great recipe for using up ripe bananas and making a delicious treat without refined flour.
Conclusion:
This Banana Oat Chocolate Cake is a wonderful way to satisfy your chocolate cravings while keeping things healthy. The oats add a wholesome touch, while the bananas make it naturally sweet and moist. The espresso glaze enhances the flavor, making this cake a standout treat for any occasion. Whether you enjoy it as a snack, dessert, or even breakfast, this cake is sure to be a hit!
Frequently Asked Questions:
Can I use rolled oats instead of oat flakes?
Yes, rolled oats work fine but may need a longer soaking time to soften.
Can I replace the bananas?
Applesauce or pumpkin puree can be used as a banana substitute, but it will change the flavor.
What if I don’t have cocoa powder?
You can use melted dark chocolate instead or skip the cocoa for a non-chocolate version.
Can I make this cake without eggs?
Yes, you can substitute the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Can I use another glaze?
A simple powdered sugar and lemon glaze or chocolate glaze can be used instead of espresso glaze.
How do I know the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Can I use instant coffee for the glaze?
Yes, dissolve 1 teaspoon of instant coffee in 30 ml hot water to use in the glaze.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Adding walnuts, almonds, or chocolate chips would be delicious in this cake.
How can I make the cake more moist?
Add an extra banana or a tablespoon of yogurt to the batter for a moister texture.
Can I bake this as muffins?
Yes, divide the batter into muffin cups and bake at the same temperature for 20-25 minutes.
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