Flourless Chocolate Banana Oat Cake — No Flour, No Refined Sugar (Easy & Healthy)

Welcome to my kitchen! Today, I’m sharing my flourless chocolate banana cake, a dessert that’s always a hit with my family and friends. I first tried making this when I had three overripe bananas sitting on my counter and realized I was completely out of flour. Instead of running to the store, I decided to experiment with oats, and honestly? It turned out even better than I imagined.

This recipe is perfect for anyone who loves healthy flourless chocolate cake and wants something easy, delicious, and naturally sweetened. Whether you’re dealing with dietary restrictions or just want a guilt-free treat, this chocolate banana oat cake delivers on flavor without any of the refined ingredients. Let’s dive in and see why this flourless chocolate banana cake is a must-try!

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Quick Recipe Facts

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 10 slices
Difficulty: Easy
Calories: ~220 per slice

This recipe is surprisingly quick and easy – perfect for busy afternoons! Prep your ingredients for a smooth no flour chocolate banana cake experience, and you’ll have a delicious dessert ready in under an hour.

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Ingredients

For this flourless chocolate banana cake, you’ll need the following ingredients. The beauty of this recipe is its simplicity – everything probably already lives in your pantry. You can swap maple syrup with honey if that’s what you have on hand, and feel free to use any nut butter you prefer. The ripe bananas not only provide natural sweetness but also keep the cake incredibly moist without any refined sugar.

For the Cake:

• 3 large ripe bananas (the spottier, the better!)
• 2 cups rolled oats (old-fashioned or quick oats work)
• 3 large eggs, at room temperature
• ½ cup unsweetened cocoa powder
• ¼ cup maple syrup or honey
• ¼ cup almond butter (or any nut/seed butter)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup dark chocolate chips (optional but highly recommended!)

Optional Toppings:

• Extra banana slices
• Chopped walnuts or pecans
• Coconut flakes
• A drizzle of almond butter

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Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. This helps your flourless chocolate banana cake bake evenly and prevents any sticking issues – trust me, greasing well makes all the difference when working with naturally sticky batters!

Step 2: Add the rolled oats to a blender or food processor and blend until they form a fine flour-like consistency. This creates the base for your cake and gives it that perfect texture. Don’t worry if there are a few slightly larger pieces – it adds nice texture to the finished cake.

Step 3: In the same blender, add the bananas, eggs, cocoa powder, maple syrup, almond butter, vanilla extract, baking soda, baking powder, and salt. Blend everything together until smooth and well combined, about 30-45 seconds. The batter should look rich and chocolatey.

Step 4: Pour the batter into your prepared pan and smooth the top with a spatula. If you’re using chocolate chips, sprinkle them evenly over the top now. Some will sink in during baking, creating pockets of melty chocolate throughout your flourless chocolate cake with bananas.

Step 5: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The cake should spring back lightly when touched. Don’t overbake – you want it to stay moist and fudgy!

Step 6: Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely. It will firm up as it cools, making it easier to slice.

Pro Tips

Tip 1: Use very ripe bananas – the ones with lots of brown spots are perfect! They’re sweeter and easier to blend, which means your healthy flourless chocolate cake will have better flavor and natural sweetness.

Tip 2: Room temperature eggs blend more smoothly into the batter and create a fluffier texture. Just leave them on the counter for 15-20 minutes before you start baking.

Tip 3: If you want an even more decadent version, add a tablespoon of espresso powder to the batter. It intensifies the chocolate flavor without making it taste like coffee.

Tip 4: Don’t have a blender? You can mash the bananas really well with a fork and whisk everything together by hand. The oat flour can be made in a food processor separately.

Tip 5: For a completely refined sugar-free version, use only maple syrup or skip the sweetener altogether if your bananas are super ripe. The cake will still be delicious and naturally sweet.

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Serving Suggestions

This moist flourless chocolate banana cake is incredibly versatile! Serve it warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy it at room temperature with your morning coffee as a not-too-sweet breakfast treat. I love pairing mine with fresh raspberries or strawberries – the tartness balances the rich chocolate beautifully.

For special occasions, dust the top with powdered sugar or drizzle with melted dark chocolate. A dollop of coconut whipped cream adds a lovely tropical touch that complements the banana flavor. You can even toast a slice and spread a little peanut butter on top for an extra protein boost.

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Storage & Reheating

Store your leftover flourless chocolate banana cake in an airtight container at room temperature for up to 3 days. The cake actually tastes even better on day two once all the flavors have melded together! If you want to keep it longer, wrap individual slices in plastic wrap and freeze for up to 2 months.

To reheat, pop a slice in the microwave for 15-20 seconds to warm it through and restore that fresh-from-the-oven texture. You can also warm it in a 300°F oven for about 5 minutes if you prefer. Avoid refrigerating the cake if possible – the cold temperature can make it dry out faster.

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Health & Nutrition Info

This chocolate banana oat cake is naturally gluten-free (just make sure your oats are certified gluten-free if needed) and contains no refined flour or sugar. Each slice provides about 220 calories, 6g of protein from the eggs and almond butter, and plenty of fiber from the oats and bananas.

Want to make it dairy-free? It already is! The recipe contains no butter or milk, making it perfect for anyone with dairy sensitivities. You can also experiment with different nut butters – cashew butter makes it extra creamy, while sunflower seed butter works great for nut-free needs.

The bananas provide natural potassium and sweetness, while the cocoa powder is packed with antioxidants. For an even healthier version, reduce the maple syrup to 2 tablespoons or skip it entirely if you prefer less sweetness. This is one of those rare treats where you can feel good about having a second slice!

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Conclusion

There you have it – a simple, delicious flourless chocolate banana cake that proves healthy desserts can taste absolutely incredible! This recipe has become my go-to whenever I need something quick, satisfying, and wholesome. It’s perfect for using up those overripe bananas, and everyone always asks for the recipe.

I’d love to hear how your cake turns out! Leave a comment below with your thoughts, rate the recipe, or tag me on social media with your photos. If you enjoyed this recipe, check out my other healthy dessert recipes – I think you’ll love my chocolate avocado brownies and peanut butter banana muffins too!

Try this flourless chocolate banana cake and let me know how it turned out!

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FAQ

Can I freeze this cake?
Yes! Your flourless chocolate banana cake freezes beautifully. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw at room temperature or warm directly from frozen in the microwave.

What if I don’t have almond butter?
No problem! Any nut or seed butter works perfectly in this recipe. Try peanut butter, cashew butter, or sunflower seed butter. Each one will give the cake a slightly different flavor, but all taste delicious.

Can I make it ahead of time?
Absolutely! This healthy flourless chocolate cake actually improves after sitting for a day. The flavors deepen and the texture becomes even more moist. Bake it the night before and store covered at room temperature.

How can I make it less sweet?
Simply reduce or omit the maple syrup entirely. If your bananas are very ripe with lots of brown spots, they’ll provide plenty of natural sweetness on their own. You can also use unsweetened chocolate chips instead of semi-sweet.

Can I make this without eggs?
While I haven’t tested it myself, you could try using flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, let sit for 5 minutes). The texture might be slightly different, but it should still work for a vegan version.

What can I use instead of cocoa powder?
For a non-chocolate version, simply omit the cocoa powder and add ¼ cup more oat flour. You’ll have a lovely banana oat cake instead! Consider adding cinnamon, nutmeg, or vanilla for extra flavor.

Why did my cake turn out dry?
The most common reason is overbaking. Every oven is different, so start checking at 30 minutes. The cake should be moist and fudgy, not cakey. Also make sure your bananas are very ripe – they provide crucial moisture.

Can I use steel-cut oats?
Stick with rolled oats (old-fashioned or quick oats) for this recipe. Steel-cut oats won’t blend into a smooth flour and will give you a crunchy texture instead of the soft, cake-like consistency we’re after.