Flourless Banana Cocoa Cake
A moist, naturally sweet flourless cake that turns overripe bananas into a rich cocoa dessert. Made with wholesome oats and just a handful of pantry staples, it comes together in minutes. A guilt-free treat the whole family will love.
🛒 Ingredients
8 servings
- 5 very ripe bananas
- 5 eggs
- 3 tablespoons unsweetened cocoa powder
- 80 g (⅓ cup) dark brown sugar or coconut sugar
- 100 g (1 cup) rolled oats
- 3 tablespoons olive oil or neutral vegetable oil
- 1 teaspoon baking powder
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease a 24 cm (9-inch) round cake pan and line the bottom with parchment paper.
- 2
Place the bananas, eggs, cocoa powder, sugar, and oil into a blender and process until completely smooth.
- 3
Pour the batter into a large bowl, then gently fold in the rolled oats and baking powder with a spatula until just combined — do not overmix.
- 4
Transfer the batter to the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- 5
Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
💡 Chef's Tip
The riper and more speckled the bananas, the sweeter and more tender the result. Stir in a handful of dark chocolate chips for an extra indulgent touch.
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