Makes

9 squares

Prep Time

15 minutes

Bake Time

35–40 minutes

Ingredients

• 2 ripe bananas, mashed
• 2 large eggs
• 5 tablespoons plain yogurt (or sour cream)
• 1 cup (90 g) rolled oats
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 apple, peeled and diced
• 2 tablespoons raisins
• 2 tablespoons chopped walnuts
• 1 tablespoon pumpkin seeds

Optional Chocolate Topping (pictured)

• ½ cup dark chocolate (70% cocoa)
• 2 tablespoons milk or cream
• 1 teaspoon coconut oil or butter (optional)

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Instructions

Step 1

Preheat oven to 350°F (175°C).

Grease or line an 8-inch (20 cm) square baking pan.

Step 2

Blend or grind the oats into oat flour if you prefer a smoother cake. You can also leave them whole for a heartier texture.

Step 3

Mash the bananas until smooth.

Step 4

Whisk together:

• Bananas
• Eggs
• Yogurt

until creamy.

Step 5

Mix in:

• Oats
• Cocoa powder
• Baking powder

Stir until combined.

Step 6

Fold in:

• Apple
• Raisins
• Walnuts
• Pumpkin seeds

Step 7

Pour into the prepared pan.

Bake for 35–40 minutes, or until a toothpick comes out mostly clean.

Cool completely.

Step 8 (Optional)

For the chocolate glaze:

1. Melt dark chocolate.
2. Stir in milk and coconut oil.
3. Spread over the cooled cake.
4. Sprinkle with chopped walnuts.

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Nutrition (Approximate)

Per serving (1 of 9, without chocolate topping):

With chocolate topping:

• Add approximately 45–60 calories per serving.

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Health Benefits

Bananas

• Natural sweetness
• Potassium
• Vitamin B6
• Fiber

Oats

• Rich in soluble fiber (beta-glucan)
• Good for heart health
• Helps keep you full

Cocoa

• Antioxidants
• Rich chocolate flavor without added sugar

Apples

• Vitamin C
• Fiber
• Natural moisture

Walnuts

• Omega-3 fats
• Protein
• Vitamin E

Pumpkin Seeds

• Magnesium
• Zinc
• Iron
• Healthy fats

Raisins

• Natural sweetness
• Potassium
• Iron

Eggs

• High-quality protein
• Vitamin D
• Choline

Yogurt

• Calcium
• Protein
• Adds moisture and tenderness

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Storage

Room temperature:

• Up to 2 days in an airtight container.

Refrigerator:

• Up to 5 days.

Freezer:

• Up to 3 months.
• Wrap individual pieces well before freezing.

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Variations

✔ Add cinnamon (1 tsp)

✔ Add vanilla extract (1 tsp)

✔ Use pecans or almonds instead of walnuts

✔ Add unsweetened shredded coconut

✔ Add chia or flaxseed

✔ Mix in dark chocolate chips (if you’re not avoiding added sugar)

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Frequently Asked Questions

Is this really sugar-free?

It contains no added sugar, but it is not sugar-free because bananas, apples, and raisins naturally contain sugars.

Is it flour-free?

Yes. The oats replace wheat flour.

Can I use quick oats?

Yes. Quick oats work well.

Can I use steel-cut oats?

No. They won’t soften enough during baking.

Can I make it gluten-free?

Yes, if you use certified gluten-free oats.

Can I skip the raisins?

Yes. You can leave them out or replace them with extra diced apple or chopped dates.

Can I replace yogurt?

Yes. Good substitutes include:

• Sour cream
• Greek yogurt
• Plain dairy-free yogurt

Can I make it dairy-free?

Yes. Use a plant-based yogurt and skip the chocolate glaze or use dairy-free chocolate.

Can I make it vegan?

Not with the recipe as written because it contains eggs and yogurt. You could experiment with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and dairy-free yogurt, though the texture may be denser.

Can I blend everything?

Yes. Blending the batter creates a smoother, brownie-like texture.

Why did my cake turn out dry?

Common reasons include:

• Overbaking
• Small bananas
• Too much cocoa powder
• Not enough yogurt

Can I add protein powder?

Yes. Replace about 2–3 tablespoons of the oats with protein powder and add a splash of milk if the batter becomes too thick.

Is it suitable for breakfast?

Yes. It’s made with oats, fruit, eggs, and nuts, making it a filling breakfast or snack. Pairing a slice with plain