Moist Banana Oatmeal Cake Recipe with a Chocolate Twist!

Ever been in that mood where you’re craving something sweet, but you don’t want to abandon your health-conscious side? Enter the moist banana oatmeal cake recipe with a chocolate twist!

This delightful treat sits perfectly between a moist, indulgent cake and a nutritious snack. With the rich taste of chocolate combined with the natural sweetness of ripe bananas, this cake offers a soft, crumbly texture that’s not too dense. It’s a beautiful balance of decadence and health.

So, if you’re hunting for that perfect mid-afternoon pick-me-up or a dessert that doesn’t steer you away from your health goals and is also gluten-free, you’ve landed on the right recipe.

Dive in, and let’s get baking!

Note: Before you start with the chocolate banana oatmeal cake recipe, take a peek at our video in the recipe card below. It gives a step-by-step visual guide on crafting this delicious banana oat dessert. Great for those who like to see things in action!

Ingredients Explained:

rolled oats and bananas
  1. Rolled Oats (120g): Oats are the heart of this cake, providing a wholesome, hearty texture. They’re not just filler; they’re full of fiber, and help give the cake its unique consistency.
  2. Hot Milk (220ml): The warmth from the hot milk softens the oats, making the cake moist without being overly dense.
  3. Bananas (2, mashed): Bananas not only sweeten the cake naturally but also contribute to its moistness. The riper the bananas are, the sweeter your cake will be!
  4. Eggs (2): Eggs bind everything together, ensuring your cake doesn’t crumble apart.
  5. Cocoa Powder (4 tablespoons): This brings in that rich chocolatey flavor. Opt for unsweetened cocoa to keep the sugar levels in check.
  6. Baking Powder (1 teaspoon): This is our rising agent, giving the cake a bit of lift.
  7. Salt (a pinch): A tiny bit enhances the chocolate flavor; trust me on this!
  8. Hazelnuts: For that added crunch on top. Or you can also use almonds or pecans? Go nuts with your choice!
  9. Dark Chocolate & Hot Milk: This combo creates that rich, velvety drizzle that tops off our cake. But, if you’re feeling a tad mischievous, milk chocolate or even a hazelnut chocolate spread could be your secret twist. You did not hear it from me tho :).

Step-by-Step: Perfect Oatmeal Chocolate Banana Cake

making of healthy  banana oatmeal cake

Step 1: Prepare the Oat and Milk Mixture

Preparing the Oat and Milk Mixture

To make this moist banana oatmeal cake recipe with a chocolate twist, begin with a large bowl, where you’ll combine your rolled oats with the hot milk. This combination allows the oats to soak up the milk, softening them and helping to create a moist texture for the cake. Stir them well, and then patiently let them sit for about 10 minutes to achieve the right consistency.

Step 2: Incorporate Bananas and Other Ingredients

mixing in bananas eggs cocoa powder and baking powder

Take your ripe bananas and mash them until they’re free of any large lumps. The riper the bananas, the sweeter and more flavorful your cake will be. Once mashed, fold them into your oat and milk mixture.

Following that, crack in your eggs, adding a rich texture and helping bind the cake. Sift in the cocoa powder for an even chocolatey flavor without any clumps.

Lastly, sprinkle in the baking powder and salt. The baking powder will give your cake that needed rise, while the salt subtly enhances all the flavors.

Mix everything well until you have a homogenous batter.

Step 3: Get Your Baking Pan Ready

pouring the oat cake dough into a loaf pan

Before pouring your batter, I really recommend prepping your loaf pan by lining it with parchment paper. If your paper seems a bit unruly, a light dab of oil or butter can help it stick to the pan’s sides.

Step 4: Toast and Add Hazelnuts

sprinkling crushed hazelnuts on top of the oat banana cake

Hazelnuts will provide a delightful crunch and nutty aroma to your cake. Lightly toast them in a dry skillet or oven just until they’re aromatic. This toasting step elevates their flavor immensely. Once toasted, coarsely chop or crush them and sprinkle them over the top of your prepared batter.

Step 5: Baking the Cake

chocolate oat banana cake in the oven

With your oven preheated to 180°C (360°F), position the cake in the center, which lets it bake evenly. Let it bake undisturbed for 40 minutes. It should rise a bit and take on a firm texture while still retaining its moistness inside.

Step 6: Allow the Oat Cake to Cool

letting the oat banana cake to cool

Take it from me: it’s tempting to dive right in, but letting the cake cool is important so you can easily add the chocolate topping. Gently remove it from the pan, place it on a wire rack, and give it some time.

Step 7: Create and Apply the Chocolate Drizzle

topping the oat banana cake with chocolate

For this irresistible finish, take your chosen dark chocolate and melt it down. Combine this with hot milk and stir vigorously. You’ll end up with a thick, glossy, and smooth chocolate blend.

Once your cake has cooled down a bit, use a spoon or a piping bag to drizzle this luscious chocolate over your cake, ensuring it drips down the sides for that gourmet touch.

And voilà! Here’s the oatmeal chocolate banana cake, offering a balanced mix of health and taste with each bite.

Preparing Hazelnuts for the Cake

roasting hazelnut for the cake

Begin by selecting fresh hazelnuts. Preheat the oven to 180°C (350°F) and toast the hazelnuts on a baking sheet for 10-12 minutes, ensuring they’re evenly roasted by shaking the tray occasionally.

Once they emit a nutty aroma and their skins crack, remove from the oven. While still warm, wrap them in a kitchen towel and rub to remove most of the skin.

Finally, coarsely crush the cooled hazelnuts, ensuring you have chunky pieces for added texture in your oatmeal chocolate banana cake.

Storage Tips

To truly relish the freshness of your oatmeal chocolate banana cake, it’s ideal to enjoy it shortly after baking. However, if you have leftovers, store them in an airtight container at room temperature for up to 3 days.

While you can technically freeze the cake for longer storage, it’s worth noting that freezing may affect its texture. If you decide to freeze, remember to thaw it overnight in the refrigerator and let it come to room temperature before indulging.

Check Out Also: Baked Oats – Yummy Breakfast Hack For Busy Mornings!

Chocolate Oatmeal Banana Cake Recipe – Healthy!

Recipe by Jen Evansy
0.0 from 0 votes
Course: DessertCuisine: Other world cuisineDifficulty: Easy


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Looking for a balance between indulgence and health? Our oat banana cake might just hit the spot. It’s a delightful blend that leans on the healthier side without skimping on taste. Think of it as a cozy banana oat dessert, with a hint of chocolate to give it that little extra charm. This moist banana oatmeal cake recipe with a chocolate twist is simple, honest, and delicious. Perfect for those times when you want a treat, but also want to keep things on the lighter side. Give it a try, and let me know in the video comments what you think.

Cook Mode

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  • 1 ¼ cups (120g) rolled oats

  • 1 cup (220ml) hot milk

  • 2 bananas, mashed

  • 2 medium-sized eggs

  • 4 tablespoons cocoa powder

  • 1 teaspoon baking powder

  • A pinch of salt

  • Toasted and crushed hazelnuts (for making topping)

  • 1 bar of dark chocolate (for topping)

  • 2 tablespoons hot milk (for making chocolate topping)


  • Preheat the oven to 180°C or 360°F.
  • In a large bowl, mix the rolled oats with the hot milk. Allow to sit for 10 minutes.
  • Add mashed bananas, eggs, cocoa powder, baking powder, and a pinch of salt. Stir until combined.
  • Pour the batter into a parchment-lined loaf pan.
  • Sprinkle the toasted and crushed hazelnuts on top for added crunch.
  • Bake in the center of the oven for 40 minutes.
  • Remove from the oven and let cool slightly.
  • For the chocolate drizzle: In a bowl, melt the dark chocolate with 2 tablespoons of hot milk until smooth.
  • Drizzle the chocolate blend over the cooled cake.
  • Enjoy your luscious, healthful oatmeal chocolate banana cake with a chocolaty punch!

Recipe Video


  • Choosing Bananas: For a naturally sweeter cake, use ripe bananas with brown spots. The riper the banana, the sweeter and more flavorful your cake will be.
  • Oat Consistency: Ensure the oats are soaked in the hot milk until they soften. This helps in achieving a moist and cohesive texture for the cake.
  • Cocoa Quality: The quality of the cocoa powder matters. Opt for unsweetened, high-quality cocoa for the best flavor and a rich chocolatey color.
  • Chocolate Topping: For a thicker chocolate glaze, consider reducing the milk or increasing the chocolate quantity.
  • Variations: If you’re feeling adventurous, consider adding a handful of chocolate chips or dried fruit (like raisins) to the batter for added flavor and texture.
  • Nut Variety: Combine toasted almonds and pecans as your topping for a multi-layered nutty crunch on the oatmeal chocolate banana cake.

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Wrapping Things Up

This moist banana oatmeal cake recipe with a chocolate twist truly hits the ‘sweet spot’ between indulgence and health. With its delightful blend of flavors and textures, it’s a treat you can enjoy without the guilt.

If you loved this, you might also fancy trying my healthy oat and sweet potato snack here.

Got any thoughts or questions? I’d love to hear from you! Drop a comment below our YouTube video!


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About Jen Evansy

Nutritionist, researcher, avid home cook, and writer interested in everything nutrition and food-related. Striving to inform, encourage, and inspire all the readers to make healthy and informed choices when it comes to cooking, food, diet, and nutrition.