Why I Love Baking This on Repeat
This recipe is everything I want in a dessert fast to mix, made with simple ingredients, and incredibly adaptable. Whether I’m serving kids after school, prepping snacks for a hike, or just curbing my own late night craving, this one always delivers. The bananas give natural sweetness, oats bring in fiber, cocoa makes it rich, and the nuts add a perfect soft crunch.
- No sugar needed: Bananas bring natural sweetness
- No flour or gluten: Rolled oats provide structure and texture
- Flexible ingredients: Works with carob, vegan egg, or different nuts
- One bowl + bake: Simple process, easy cleanup
It reminds me of our no sugar oatmeal treat and flourless oat bread both focused on real food that feels indulgent without needing the extras.
Ingredients You’ll Need
- 120 g (1½ cup) rolled oats 🥣
- 250 ml (1 cup) hot milk (dairy or plant based) 🥛
- 2 medium ripe bananas 🍌
- 2 eggs or vegan substitute (like flax eggs) 🥚
- 4 tbsp cocoa or carob powder (45 g) 🍫
- Pinch of salt 🧂
- 1 tbsp baking powder
- 40 g (⅓ cup) chopped nuts (walnuts, pecans, almonds) 🌰
How I Make This Dessert
Step by Step Process
- Soak the oats: Mix the rolled oats with hot milk in a large bowl. Let sit for 10 minutes to soften and bind.
- Prepare the banana mix: In a second bowl, mash bananas until smooth. Add eggs or flax eggs and mix well.
- Add cocoa + dry ingredients: Stir cocoa, baking powder, and a pinch of salt into the banana mixture.
- Combine wet and dry: Pour banana cocoa mixture into the soaked oats. Stir until fully blended.
- Fold in the nuts: Add your chopped nuts of choice and stir lightly to combine.
- Bake: Pour batter into a greased or parchment lined baking dish. Bake at 180°C (360°F) for about 40 minutes, or until a toothpick comes out clean.
- Cool + slice: Let cool slightly before cutting. Serve warm or at room temperature.
Chef Tips for Best Results
- Use ripe bananas: The browner, the better for sweetness and moisture
- Choose quality cocoa: It gives a rich depth that makes this feel indulgent
- Let it rest: After baking, a short rest helps it firm up and slice cleanly
- Try carob powder: For a naturally sweet alternative that’s caffeine free
This bake reminds me of our moist yoghurt cake minimal effort, maximum flavor, and totally guilt free. I make this almost weekly and never tire of it.
Variations I Recommend
Customize It to Your Cravings
- Chocolate chip version: Add ¼ cup dark chocolate chips before baking
- Berry banana bake: Fold in ½ cup blueberries or raspberries
- Spiced twist: Add ½ tsp cinnamon or chai spice blend
- Nut free: Use sunflower seeds or skip the nuts entirely
Perfect for Meal Prep
- Freezer friendly: Slice into bars and store in freezer safe bags
- Reheat friendly: Warm a slice in the microwave or toaster oven for 1-2 minutes
- Snack box staple: Great for kids and adults as a midday energy boost
I often bake it Sunday evening and have dessert for the entire week or breakfast, because it’s that balanced. The oats and bananas hold up perfectly in storage, and each slice is just as moist on day four as it was fresh out of the oven.
