This chocolate banana oat bake is the kind of recipe that fills your kitchen with comfort from the moment it goes into the oven. The combination of ripe bananas and cocoa creates a rich, almost brownie-like flavor, while oats give it structure and staying power. It works just as well for breakfast as it does for a snack or light dessert, and it comes together with simple, everyday ingredients.
Ingredients
- 120 g oat flakes, gluten-free if needed
- 250 ml hot milk, dairy or plant-based
- 2 ripe bananas
- 2 eggs
- 4 tablespoons cocoa or carob powder
- 1 tablespoon baking powder
- A pinch of salt
Instructions
Soften the oats
Place the oats in a large bowl and pour the hot milk over them. Stir briefly and let them sit for about 10 minutes until the oats absorb the liquid and soften.
Prepare the banana mixture
In a separate bowl, mash the bananas until smooth. Add the eggs and whisk until fully combined.
Add dry ingredients
Mix the cocoa or carob powder, baking powder, and salt into the banana mixture, stirring until smooth and lump-free.
Combine everything
Add the softened oats to the banana and cocoa mixture. Stir well until you get a thick, even batter.
Prepare for baking
Line or lightly grease a 20 × 20 cm baking pan. Pour the batter into the pan and smooth the surface with a spatula.
Bake
Bake in a preheated oven at 180°C for 25 to 30 minutes. The bake is ready when a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool and serve
Let it cool for at least 10 minutes before slicing. It can be enjoyed warm or chilled for a denser, fudgier texture.
Why This Recipe Works
Bananas naturally sweeten and bind the bake, removing the need for added sugar. Oats provide fiber and slow-release energy, while cocoa delivers deep chocolate flavor without making the dish heavy. The result is a balanced bake that feels indulgent but supports steady energy.
Storage and Make-Ahead Tips
Store slices in an airtight container in the refrigerator for up to five days. For longer storage, freeze individual portions for up to two months. Reheat briefly in the microwave or warm in the oven at 160°C for a softer texture.
Variations to Try
- Add chopped nuts for crunch and extra protein
- Stir in dark chocolate chips for a richer dessert version
- Swirl in peanut butter for a classic banana pairing
- Add berries for contrast and freshness
- Make it vegan by replacing eggs with flaxseed and water
Nutritional Notes
This bake provides fiber from oats, potassium from bananas, antioxidants from cocoa, and protein from eggs. It is naturally sweetened, refined sugar free, and easily adaptable for gluten-free or dairy-free diets.
This chocolate banana oat bake is proof that simple ingredients can create something deeply satisfying, whether you serve it for a nourishing breakfast or a wholesome chocolate treat later in the day.
