Calories: 75
Carbohydrates: 14g
Fat: 1.8g
Protein: 3g
Fiber: 2.5g
Natural sugars: 7g (from bananas)
Sodium: 18mg
Potassium: 215mg
Note: Nutritional values are estimates and may vary depending on the size of the banana and specific ingredients used.
Variations and Substitutions
: High-Protein Version: Add 1 to 2 tablespoons of chocolate or vanilla protein powder, along with 2 to 3 tablespoons of liquid (water, almond milk, or mashed banana) to achieve the optimal consistency. This will give you a more nutritious cake, ideal after a workout.
Nut butter swirl: Stir 2 to 3 tablespoons of natural almond, peanut, or sunflower butter into the batter before baking for added richness and protein. Create marbled patterns with a knife for an attractive finish.
Spiced chocolate: Add ½ teaspoon of ground cinnamon, ¼ teaspoon of ground ginger or a pinch of cayenne pepper to warm up the spices that beautifully complement the flavor of the chocolate.
Coconut variation: Replace 60 ml of oat flour with unsweetened shredded coconut for a tropical flavor and added texture. You can also add 1 tablespoon of coconut oil to the wet ingredients for extra texture.
Adding Berries: Add 1/2 cup of fresh or frozen berries like raspberries or blueberries for antioxidant power and natural acidity that balances the sweetness of the chocolate.
Mocha Version: Add 1 to 2 teaspoons of instant coffee or espresso powder to intensify the chocolate flavor and create a sophisticated mocha taste.
Vegan alternative: Replace the eggs with 2 flax eggs (2 tablespoons of ground flax seeds mixed with 6 tablespoons of water, let sit for 15 minutes) or ½ cup of unsweetened applesauce for a completely plant-based version.
Layer Cake: Double the recipe and bake in two 20cm round tins to make a layer cake. Top it with mashed banana and a dusting of cocoa powder for a simple and healthy alternative to frosting.
Frequently Asked Questions
: Can I use quick oats instead of rolled oats? While rolled oats are more effective for texture, you can use quick oats if needed. They will create a slightly different, denser texture, but the cake will still be delicious. Avoid instant oats, as they are too processed and won't provide the structure this cake needs.
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