Oaty Banana Chocolate Chip Cake recipe
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- Dish type
- Chocolate cake
- Chocolate banana cake
When you make this cake, it will become a firm family favourite. The cake is made with bananas, oats, walnuts, coconut and chocolate chips.
61 people made this
IngredientsMakes: 1 20x30cm cake
- 200g caster sugar
- 225g butter
- 2 eggs
- 125ml buttermilk
- 250g mashed bananas
- 1 teaspoon vanilla extract
- 250g plain flour
- 80g porridge oats
- 1 1/2 teaspoons bicarbonate of soda
- 1 teaspoon salt
- 60g chopped walnuts
- 35g desiccated coconut
- 340g plain chocolate chips, divided
MethodPrep:30min ›Cook:35min ›Ready in:1hr5min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking tin. In a medium bowl, mix flour, oats, bicarbonate of soda and salt together; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Mix in buttermilk, bananas and vanilla. Add flour mixture and mix well. Finally, fold in the nuts, coconut and half of the chocolate chips.
- Pour batter into prepared tin and sprinkle over remaining chocolate chips. Bake in preheated oven for 30 to 35 minutes or until a skewer inserted into the cake comes out clean.
Reviews & ratingsAverage global rating:(71)
Reviews in English (62)
Not very good. Stodgy and with too much going on.-14 May 2017
Left in longer but still uncooked in middle. How deep baking tin please-16 Feb 2016
Use a tablespoon to scoop out 16 balls of dough. Dollop onto a large baking tray lined with baking paper, leaving a gap between each cookie as they will spread slightly when baked. Gently press down and pat the cookies into a rough round shape.
Bake at gas 5, 190°C, fan 170°C for 18 mins or until just crisp and golden. The cookies should still be slightly soft and chewy in the middle.
# Oaty Coconut Choc Chip Squares
THE EQUIVALENT OF A GLASS AND A HALF OF FULL CREAM MILK IN EVERY 200 g OF CADBURY DAIRY MILK MILK CHOCOLATE.
DAIRY MILK, THE GLASS AND A HALF DEVICE, CARAMILK, BOOST, CRUNCHIE, CADBURY FAVOURITES, BLACK FOREST, MARVELLOUS CREATIONS AND ASSOCIATED MARKS, THE COLOUR PURPLE AND THERE’S A GLASS AND A HALF IN EVERYONE ARE TRADE MARKS USED UNDER LICENCE.
Cadbury and Mondelez Australia Pty Ltd aims to provide up-to-date and accurate product information for the products listed on this Website. From time-to-time, product details on this Website (including pictures and descriptions) will differ from those actually purchased by you. Cadbury and Mondelez Australia Pty Ltd do not warrant the accuracy of information on this Website and you should check product information printed on its packaging each time you purchase it.
I kept this recipe so simple that anyone can successfully bake it and so healthy you&rsquod never believe it by how great it still tastes. Just 5 ingredients! And ones that you probably always have on hand: oatmeal, bananas, eggs, maple syrup and baking soda. That&rsquos it, y&rsquoall! You just blend all of the ingredients together in your blender, pour the batter into a loaf pan and bake for 30-35 minutes.
CLICK HERE for all of my flourless quick bread recipes. They&rsquore all easily made in the blender with minimal ingredients and you&rsquod never believe they don&rsquot have any flour, butter, oil or granulated sugar in them.
It&rsquos one of those recipes I can bake amidst the craziness of a weekday morning and we can enjoy it warm right out of the oven before rushing out the door for the day. It&rsquos also great the next day and the next as the sugars in the bananas continue to release and make the bread even moister and sweeter. Yum! Yum!
I LOVE the texture of this loaf! It&rsquos super moist yet still has a hearty oaty texture from the ground oats. Maple syrup and ripe bananas act as the sweeteners and are one of my favorite flavor combos. Have you ever dipped banana slices in a little maple syrup as a snack?! So delicioso!
Oaty Banana Chocolate Chip Cake recipe - Recipes
Simply pour some jumbo porridge oats into a bowl and flavour with cinnamon, nutmeg and artificial sweetener to your personal taste.
In a second bowl, dollop some Total 0% fat Greek yoghurt, Flavour with vanilla essence and artificial sweetener to your liking.
These are very easy to make, but don't attempt to use your hands as you will get very messy!
Slice the banana and drop a piece into the yoghurt. Coat generously using 2 spoons.
Using a spoon, pick up the yoghurt-coated banana and drop into the oats.
Use your fingers to sprinkle oats over the banana until coated. Turn gently using a fork or spoon until totally covered.
Scoop the yoghurt-coated banana out of the oats using a flat knife and deliver gently onto a baking tray covered with greaseproof paper.
Repeat the process until you have your desired amount. Mist with a little Frylight oil.
Bake for 1 1/2 hours at 170C/325F/Gas3, turning half way and misting with frylight again.
I cook them very slowly because this way, the oats become almost nutty, the yoghurt becomes chewy and the banana caramelises so you have these wonderful areas of toffee-like goo in places.
Leave to cool for snacking, or serve warm with a little more yoghurt like miniature crumble desserts.
How to make a vegan gluten free chocolate sheet cake from scratch
As with all of my recipes, the full detailed instructions to this vegan chocolate sheet cake are found down below in the recipe card (along with the measurements for the ingredients). However, we’ll go over a brief overview along with photos for reference!
- First, whisk together the flour, coconut sugar, cacao powder, and arrowroot powder.
- Then add in the applesauce and dairy free milk mixture, mixing together to form a batter (on the thicker side).
- Here is where we’ll add in the baking soda and apple cider vinegar mixture. Combine the baking soda and vinegar, and immediately add it to the batter. Mix to combine.
- Pour/spoon the batter into the prepared baking pan and bake!
Once baked, you’ll allow the vegan sheet cake to cool before frosting. Then we’ll use my favorite vegan chocolate buttercream frosting as the frosting here! I like to top with vegan sprinkles as well, but you can leave it just as is!
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1/4 teaspoon ground cinnamon
- 3 extra-ripe bananas, mashed (1 cup)
- 3/4 cup light brown sugar
- 1 stick unsalted butter, melted
- 1 large egg
- 1/4 cup milk
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together banana, sugar, egg, butter, and milk. Stir wet ingredients into dry ingredients then stir in chocolate chips.
Divide batter evenly between prepared cups, adding a scant 1/4 cup to each. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.
Oaty Banana Chocolate Chip Cake recipe - Recipes
*Banana Chocolate Chip and Oat Streusel Muffins*
Makes 10 medium muffins
Moist and delicious, stogged full of chocolate chips, with a moreish oaty brown sugar topping!
For the muffins:
190g plain flour (1 1/2 cups)
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
3 medium over ripe bananas, peeled and mashed
150g of golden caster sugar
1 large free range egg, beaten
75g of butter, melted (1/3 cup)
7 ounces milk chocolate chips (about a cup)
For the topping:
75g of soft light brown sugar (1/3 cup packed)
2 TBS plain flour
40g old fashioned large flaked oats (1/2 cup)
1/8 tsp ground cinnamon
1 TBS butter
Preheat the oven to 190*C/375*F/ gas mark 5. Line 10 muffin cups with paper liners or butter really well. Set aside.
Whisk the flour, baking powder, bicarbonate of soda, salt and golden caster sugar together in a large bowl. Stir in the chocolate chips. Whisk the mashed banana, egg and butter together.
Make the topping by rubbing the flour, cinnamon and sugar together with the butter until the mixture resembles cornmeal. Stir in the oats.
Stir the banana mixture into the flour mixture, mixing only until the dry ingredients are evenly moistened. Divide equally amongst the prepared muffin cups. Sprinkle a heaped tsp of streusel topping over each. (You will have more than you need most likely, but put the rest in a small container in the freezer for another day.)
Bake for 18 to 20 minutes, until well risen and a toothpick inserted in the centre of one comes out clean. Let sit in the pan for 5 minutes, then tip out onto a wire rack to finish cooling.
Dark Chocolate Banana Muffins Recipe
I can almost forget when was the last time I shared a muffin recipe and I haven’t baked muffins in ages! Furthermore, I thought it is a suitable time to take a break from bun making share a simple recipe close to my heart.
These Dark Chocolate Banana Muffins make a hearty bake that is not too sweet and it is easy to enjoy. We all know that the combination of chocolate and banana is one of the best in the world! It is exactly why I like making muffins too because I get to create these interesting flavours altogther, in one bake and one bite!
In addition, you can even cut back on the sugar required of my recipe which is exactly what I did.
I do notice that they will become slightly less moist, but still sufficiently moist for you and your family to enjoy! I guarantee that!
Also, bonus sharing! If you use just-ripe bananas instead of very ripe bananas, you can actually get banana chunks! Just don’t mash them up too much for this effect and it will be extremely flavourful!
For my Dark Chocolate Banana Muffins, I like to use dark chocolate chips or chunks too. The minimum I will go is semisweet. This is because the bananas, due to its high natural sugar content, is on the sweeter end. Therefore, the balance with dark chocolate is not just delicious but maintains that tasty combination!
Finally, do not forget to sift your dry ingredients if needed as we do not want any clumps of flour or cocoa powder in our muffins!
Sugar-Free Chocolate Chip Banana Bread
Moist diabetic friendly banana bread with chocolate chips.
Sugar-Free Chocolate Chip Banana Bread
by Sue Lau | Palatable Pastime
I have called this the unholy love child of Martha Stewart’s banana bread recipe. I am not crazy about all her recipes, nor am I crazy about her attitude towards food bloggers. But her bread looked like a good jump off point for a quick bread, and some of her recipes are actually outstanding.
As a departure from her recipe, I don’t use any nuts and the sweetener and flour amounts had to be adjusted. My bread also baked faster than what she called for, although it may have had something to do with the pan. Did you know that different types of baking pans can change the bake time? Always a good reason to keep an eye on your food and go less by time and more by condition, which in this case, should bake only until a toothpick inserted in the center can be removed without wet batter clinging to it.
I also used sugar-free dark chocolate in this, because I had it on hand, but you can use regular dark chocolate instead, of course. I sometimes do eat Frankenfoods like that, not because I think they are that healthy, but because I am diabetic, and a girl has to do what a girl has to do. Right?
Sometimes I also thin icing (I do this a lot with sugar free tub frosting) or melt chocolate and make a bit of an attractive drizzle on top of the bread but didn’t when I shot the photos of this. It usually depends on my mood, because the drizzle does add richness. You could also bake this up in muffin cups, but the bake time will change.