Add the ground oats, cocoa powder, and baking powder (if using) to the banana-egg mixture. Mix everything together with a wooden spoon or rubber spatula until you have a thick, smooth batter. The mixture should be chocolatey and homogeneous, with no visible traces of cocoa powder. The batter will be thicker than a traditional cake batter because of the oats.
Step 5: Bake and decorate.
Pour the batter into your prepared pan, spreading it evenly with the back of a spoon. For a more appetizing and flavorful result, arrange thin banana slices on top or sprinkle with chopped nuts. Bake for 20 to 25 minutes for a loaf pan, or 18 to 22 minutes for a round cake pan, until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Cool and Serve.
Let the cake cool in the pan for at least 10 minutes before unmolding, as it will be very soft when warm. If using a loaf pan, lift it out using the overhanging parchment paper and transfer it to a wire rack. For round pans, run a knife around the edges and invert the cake onto a wire rack. This cake is delicious served warm or at room temperature.
Nutritional Information and Calendar
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Cooling Time: 15 minutes
Total Time: 50-55 minutes
Yield: 8-10 slices
Serving Size: 1 slice
Approximate nutritional information per serving:
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