Chocolate Banana Oat Cake with Coffee Cream
This high-protein chocolate banana oat cake has a soft, moist base made from oats and banana, mixed with cocoa, chocolate protein powder, and chunks of dark chocolate. The cottage cheese coffee cream on top is smooth and a bit like cheesecake, with the coffee helping to balance the sweetness from the banana and chocolate. When served cold, you get a nice contrast between the soft chocolate base and the creamy topping.
Nutrition
- Calories 242kcal 145kcal
- Fat 5.6g 3.3g
- Carbs 27.8g 16.7g
- Protein 17.7g 10.7g
- Fibre 4.6g 2.7g
Ingredients
- Main Recipe
For the Topping
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
For me, the coffee cream is what makes this more interesting than a regular chocolate baked oat cake. Cottage cheese blends smoothly and gives the topping a cheesecake-like consistency without making it heavy. I also like that the banana keeps the base moist, while the coffee adds a slightly bitter note that stops the chocolate flavours from becoming too sweet. It feels like a proper dessert, while still being high in protein.
Tips and Variations
- Use vanilla protein powder instead of chocolate for a milder chocolate flavour.
- Cookies and cream protein powder also works well if you prefer a slightly sweeter flavour.
- Add a pinch of cinnamon to the batter if you like chocolate and coffee with a warmer note.
- Swap the dark chocolate for milk chocolate for a sweeter finish.
- Add chopped walnuts or hazelnuts to the batter for extra crunch.
- Dust the finished coffee cream lightly with cocoa instead of grated chocolate.
- Use decaffeinated instant coffee if you want to reduce the caffeine.
- Serve with raspberries or baked berries for a sharper contrast to the chocolate and banana.
Meal Storage
Store the finished cake in an airtight container in the fridge for up to 3 days. Keep it chilled because the topping contains cottage cheese.
Freezer tips
For the best texture, freeze just the cake base (without the cottage cheese coffee cream) for up to 2 months. Wrap each slice well and place them in a freezer-safe container.
Let the plain cake slices thaw in the fridge overnight, then add fresh coffee cream before serving. Once you add the topping, keep the cake chilled.
Frequently Asked Questions
Yes. Mash the bananas thoroughly and use oat flour instead of whole rolled oats. Whisk in the remaining ingredients until evenly combined.
Yes. Semi-skimmed or skimmed milk can replace the almond milk in the same quantity without changing the method.
Blend it thoroughly in a small blender or food processor until the curds are no longer visible. Simply stirring cottage cheese with the other ingredients will leave a grainier texture.
It can be. Use certified gluten-free rolled oats and check that the protein powder, baking powder and chocolate are also labelled gluten-free.
Yes. Replace the 60g of protein powder with around 50g of oat flour. The cake will contain less protein and may also taste less sweet, so you may want to adjust the sweetness to taste.
Closing Note
The coffee cream tastes best after the cake has chilled, so it gets a firmer, cheesecake-like texture next to the soft chocolate base. A bit of dark chocolate on top adds texture without covering up the coffee flavour. If you like banana, oats, and chocolate together, try this banana bread oat cake with dark chocolate.
- 💪 High Protein
- 🍃 Lighter
- 🧊 Freezer Friendly
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