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Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Use gluten-free oats to make this recipe gluten-free.
Refined Sugar-Free Option: You can skip the espresso glaze to avoid refined sugar or use a sugar substitute in the glaze.
Nutritional Facts (Per Slice):
Calories: 220
Protein: 6g
Carbs: 35g
Fats: 7g
Fiber: 4g
Storage:
Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
You can freeze the cake (without the glaze) for up to 1 month. Thaw it overnight in the fridge and add the glaze before serving.
Why You’ll Love This Recipe:
It’s naturally sweetened with bananas, making it a healthier dessert option.
The rich cocoa flavor pairs beautifully with the bold espresso glaze.
It’s easy to make, with simple ingredients that come together in no time.
A great recipe for using up ripe bananas and making a delicious treat without refined flour.
Conclusion:
This Banana Oat Chocolate Cake is a wonderful way to satisfy your chocolate cravings while keeping things healthy. The oats add a wholesome touch, while the bananas make it naturally sweet and moist. The espresso glaze enhances the flavor, making this cake a standout treat for any occasion. Whether you enjoy it as a snack, dessert, or even breakfast, this cake is sure to be a hit!
Frequently Asked Questions:
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