I would be more inclined to classify this as a pudding because it is moist and a little dense without being too sweet. All the ingredients are healthy. There is no added sugar, you just have the natural sweetness of the ripe bananas. I’ve taken this recipe from YouTube, I’ll share the link below so you have a good visual to follow.
In the original recipe the oven cake is topped with nuts and melted chocolate. I’ve changed it up a bit and topped it with chopped dried fruit and nuts, by taking a short cut and skipping the melting of the chocolate. I have to say it needs the sweetness of the dried fruit, otherwise you may find it lacking that sweet hit!! So, either top with chopped dried fruit (I used apricots and almonds chopped) or use dark chocolate melted as in the original recipe.
- 120g Oats
- 250 ml hot milk
- 2 ripe bananas
- 2 eggs
- 30g Cocoa powder
- Pinch of salt
- 5g Baking Powder
- Butter to line oven dish
- Chopped Nuts of choice or dried fruit of choice
- 50g Dark Chocolate melted
Note: You can buy ‘Gluten free’ Oats if you have issues with wheat sensitivity or Coeliac, otherwise Oats are considered gluten free. You can use nut milk in place of dairy milk and chia seeds instead of the eggs if you want the recipe to be dairy free.
Separately soak the oats in the hot milk and leave to stand from 10 minutes.
Mash bananas. Add 2 eggs and mix well. Add 30g cocoa, pinch of salt, baking powder and mix well.
Combine the oats when cooled off completely. Mix well.
Place the mixture in a buttered oven dish. Sprinkle topping of choice (the melted chocolate should only be added after the cake is removed from the oven)
Oven 180°C for 40-50 mins.
Eating and Serving
I find this so easy to make and it lasts for days in the fridge. If it makes it past the front door it would travel very well in a container for a hill walk or picnic. It is filling and sweet without being too sweet. I take mine with some whipped up coconut cream and sometimes even a drizzle of maple syrup. Yum!! 🙂