Healthy Banana Apple Oatmeal Cake with Sugar-Free Chocolate Glaze

Ingredients

• 2 Ripe Bananas (peeled and cut into pieces)
• 2 tablespoons Raisins (soaked in cold water for 15 minutes, then drained)
• 2 tablespoons Cocoa Powder (unsweetened)
• 2 Eggs (large, room temperature)
• 1 teaspoon Baking Powder
• 1 cup Oatmeal (rolled oats, can be gluten‑free certified)
• 5 tablespoons Yogurt (plain, can use sour cream instead)
• 1 Apple (peeled, cored and diced)
• 1 tablespoon Pumpkin Seeds
• 2 tablespoons Walnuts (chopped)
• 1 tablespoon Olive Oil (for greasing the mold)
• 1 teaspoon Cinnamon
• 80 grams Dark Chocolate (sugar‑free) (break into small pieces)
• 3 tablespoons Milk (hot, for chocolate glaze)
• Enough Cold Water (to cover raisins while soaking)

Instructions

1. Prepare Bananas

   Peel the ripe bananas and cut them into medium pieces. Set aside.

   Time: PT5M

2. Soak Raisins

   Place the raisins in a small bowl, cover with cold water and let sit for 15 minutes. Drain before using.

   Time: PT15M

3. Prepare Apple

   Peel, core and dice the apple into bite‑size pieces. Optional: toss with a splash of lemon juice to avoid browning.

   Time: PT5M

4. Preheat Oven

   Set the oven to 180°C (360°F) and allow it to preheat fully.

   Time: PT10M

   Temperature: 180°C

5. Combine Dry Ingredients

   In the large mixing bowl add rolled oats, cocoa powder, baking powder, cinnamon and the drained raisins. Stir until evenly mixed.

   Time: PT5M

6. Combine Wet Ingredients

   In the small bowl mash the banana pieces, then whisk in the eggs and yogurt. Fold in the diced apple.

   Time: PT5M

7. Make the Batter

   Pour the wet mixture into the dry ingredients. Stir gently until just combined. Fold in pumpkin seeds and chopped walnuts.

   Time: PT5M

8. Grease the Baking Pan

   Lightly brush the cake pan with olive oil, ensuring all sides are coated.

   Time: PT2M

9. Bake the Cake

   Transfer the batter to the prepared pan, smooth the top with a spatula and bake for 35 minutes at 180°C. The cake is done when a toothpick inserted in the centre comes out clean.

   Time: PT35M

   Temperature: 180°C

10. Prepare Chocolate Glaze

    While the cake bakes, place the broken dark chocolate and hot milk in a small saucepan. Heat over low heat, stirring constantly until smooth and glossy.

    Time: PT5M

11. Cool and Decorate

    Allow the cake to cool in the pan for 10 minutes, then turn out onto a cooling rack. Drizzle the chocolate glaze over the top and sprinkle the remaining walnuts and pumpkin seeds for garnish.

    Time: PT15M

Nutrition Facts

Calories

190

Protein

4 g

Carbohydrates

20 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ripe Bananas: Mashed ripe mango, Applesauce (1/2 cup)
• Instead of Raisins: Dried cranberries, Chopped dates
• Instead of Cocoa Powder: Carob powder
• Instead of Eggs: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Baking Powder: Baking soda (use 1/4 tsp)
• Instead of Oatmeal: Quinoa flakes, Almond flour (for gluten‑free)
• Instead of Yogurt: Greek yogurt, Sour cream
• Instead of Apple: Pear, Peach
• Instead of Pumpkin Seeds: Sunflower seeds
• Instead of Walnuts: Almonds, Pecans
• Instead of Olive Oil: Butter, Vegetable oil
• Instead of Cinnamon: Ground nutmeg
• Instead of Dark Chocolate (sugar‑free): Regular dark chocolate (add extra sweetener)
• Instead of Milk: Almond milk, Oat milk

Equipment Needed

• Mixing Bowl (large)
• Mixing Bowl (small)
• Measuring Cups
• Measuring Spoons
• Whisk or Fork
• Knife
• Cutting Board
• Baking Pan (cake mold)
• Oven
• Spatula
• Small Saucepan

Critical Steps — Do Not Skip

• Preheat the oven to the correct temperature before baking.
• Do not over‑mix the batter; gentle folding preserves a light crumb.
• Bake until a toothpick comes out clean to avoid a soggy center.
• Melt chocolate over low heat to prevent burning.

Chef Tips from the Video

• Toast the oats lightly in a dry pan for 3‑4 minutes to add a nutty aroma.
• Add a pinch of sea salt to the batter to enhance the chocolate flavor.
• Use a silicone cake pan for easier release without extra greasing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day, covered.

Make-Ahead Tips

• The cake can be baked a day ahead; keep it wrapped and refrigerate.
• Chocolate glaze can be prepared in advance and gently reheated before drizzling.

Frequently Asked Questions