Banana Bread Baked Oat Cake with Dark Chocolate
These banana bread baked oats are soft in the middle, with lots of texture from the oats and bits of melted dark chocolate. Ripe bananas make them naturally sweet, and eggs and cinnamon bring that classic banana bread taste. Slice into four pieces for an easy snack, a light breakfast, or a sweet treat to keep in the fridge.
Nutrition
- Calories 231kcal 139kcal
- Fat 6.8g 4.1g
- Carbs 33.7g 20.3g
- Protein 8.4g 5.0g
- Fibre 4.1g 2.5g
Ingredients
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
Why I Like this Recipe
I love how easy this recipe is. You just blend everything together, and once it’s baked, it cuts neatly into four pieces. The banana keeps it soft, and the dark chocolate makes each piece feel a little special. I usually store it in the fridge and warm up a slice for a few seconds before eating. It’s perfect when I want something sweet without baking a whole cake.
Tips and Variations
- Use very ripe bananas for a sweeter taste and a softer texture.
- Serve a portion with Greek-style yoghurt to make it more filling.
- Add some fresh berries on the side for a lighter, fresher touch.
- Warm each portion briefly before serving to soften the cake and melt the chocolate.
- Add a pinch of nutmeg alongside the cinnamon for a warmer spiced flavour.
- Replace the chocolate chips with roughly chopped dark chocolate for larger melted pieces.
- Scatter chopped walnuts or pecans over the top before baking for extra crunch.
Meal Storage
Keep the baked oat portions in an airtight container in the fridge for up to 4 days. Let them cool completely before storing so they stay firm and don’t get too moist. You can eat them cold, but they’re best when gently warmed. Heat a portion in the microwave for 20 to 30 seconds before serving.
Freezer tips
Once the slices are fully cooled, freeze them wrapped or in a freezer-safe container. They’ll keep for up to 2 months.
For the best texture, thaw a slice overnight in the fridge. Once it’s thawed, warm it gently in the microwave or oven until heated through. If you’re in a hurry, you can defrost a slice in the microwave on a low setting. Try not to overheat it, as this can dry out the oats at the edges.
Frequently Asked Questions
Yes, they’re easy to portion, store, and reheat. This recipe makes four servings, each with about 231 kcal.
Yes, this recipe uses oats instead of flour. The oats are blended with banana and eggs to create a soft bake that holds its shape once cooled.
Each serving has about 231 kcal when the bake is cut into four pieces. The exact amount may vary a little depending on the bananas, eggs, and chocolate chips you use.
Keep the cooled portions in an airtight container in the fridge for up to four days. You can eat them cold or warm them up for a few seconds before serving.
Yes, you can eat them cold straight from the fridge. If you like, warm a slice in the microwave for a softer texture and a bit of melted chocolate.
Closing Note
These baked oat slices are soft, lightly sweet, and full of banana bread flavour. They’re an easy snack to keep in the fridge for the week. Enjoy them on their own, or add yoghurt and berries for a more filling treat. If you want a more classic bake, try this banana loaf with chocolate chips.
- ⏱️ Ready in 30
- 🧊 Freezer Friendly
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