Rustic Chocolate Chip Banana Oat Cake with PB Banana Glaze



Hello, my name is Angela and I hoard black bananas.

(Eric made me tell you this today.)

Every time I go to the grocery store, I head straight for the ‘Reduced’ produce section just so I can see if there are any bananas that I can save. I see people passing by perfectly good bananas and I want to leave a sticky note on the bananas saying ‘I’m great for BANANA BREAD!’ or ‘try me in a GREEN MONSTER!’ and then hide behind the bins to see their reactions. I’m afraid they would ban me from my beloved grocery store and that would never be a good thing for a food blogger.

When I finally admitted to Eric that I had a problem, I agreed that the bananas were beginning to pose a health risk to all parties involved. I had several spotted bananas on the counter and a stash of black bananas in a paper bag in the fridge.

Over 10 of them…solid black and starting to leak juices.

When Eric exposed my stash of bananas in the paper bag I knew it would all be over soon if I didn’t take action.

But health risk or not, these babies are at the PEAK of their lives! Yesterday morning, I celebrated by making a chocolate chip banana cake. It would taste so delicious our heads would spin.

Because you really can’t screw up a banana cake when using bananas that look like this…



It’s just not possible.



Rustic Chocolate Chip Banana Oat Cake with Peanut Butter Banana Glaze

This rustic looking banana cake blew our socks off with an intense banana flavour and sweet bites of chocolate. It has a wonderful chewy texture from the oats and a little bit of crunch from the nuts. You’d never guess it has just two tablespoons of oil and it can easily be made gluten-free by using GF oats!

print this recipe!

Yield: 8-10 servings


  • 2 cups regular oats, processed into a flour
  • 1/2 cup regular oats (not processed)
  • 1/2 cup brown sugar, packed firmly
  • 1/2 tsp ground cinnamon
  • 1/8th tsp ground nutmeg
  • 1/16th tsp ground cloves (optional)
  • 2 tbsp cane sugar (or regular white)
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tbsp coconut oil, melted (or other light tasting oil)
  • 2 medium very ripe bananas, peeled
  • 1/3 cup applesauce
  • 1/4 cup almond milk
  • 1 tsp pure vanilla extract
  • Fold in: 1/2 cup dark chocolate chips; 1/4 cup walnuts, chopped; 1 ripe banana, cut into chunks



1. Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency.

2. In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt).

3. In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth.

4. Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana.

5. Spread into prepared pan and bake for 36 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove.

6. Once fully cooled, slice and top with PB Banana Glaze (see below). Store in the fridge for up to 3 days. Makes 8-10 servings.


The great thing about this recipe is that I used regular oats and processed them into a flour, so this recipe can be easily made gluten-free if you use GF oats.


It also contains just 2 tbsp of oil, but it is a very moist and flavourful cake. The unsweetened applesauce and ripe bananas replace most of the oil in this recipe. This is not your average banana cake by any means.


it takes just 10-15 minutes to throw it together and pop it in the oven.

Add wet to dry:

IMG_0529 IMG_0533

Fold in chopped banana, chocolate chips, and nuts:

IMG_0536 IMG_0540

Scoop into baking dish or cake pan.


My sister Kerrie gave me this baking dish on the weekend! Does she know me or what? I’m in love. :)


Bake for 36 minutes at 350F or until a toothpick comes out clean. Allow to cool in the pan for 15-20 minutes so it can firm up and set otherwise it will fall apart when you try to get it out.


While you are waiting you can make the delicious glaze.




After cooling, slice and serve!


This rustic cake turned out so much better than I thought it would, especially because I just winged the recipe by the seat of my pants. The result is a dense, moist, and extremely flavourful cake with a lovely chewiness from the oats and nuts.


Oh, and the bites of banana are out of this world!


If you want to make this into a dessert, serve it with the PB Banana Glaze.

If you want to make it into a breakfast cake, you can leave out the chocolate and use more nuts. Or just leave in all the chocolate! ;)

Eric said this one is ‘in the vault’


Oh and I still have about 7 black bananas to use up….what to make….


Are you a banana fan? What are your favourite meals or recipes that include bananas?

PS- You can now check out my Food Gawker Gallery on the right sidebar of the blog (Tastespotting widget coming soon, but you can view my Tastespotting gallery here).


Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 281 comments… read them below or add one }

Alayna @ Thyme Bombe February 7, 2011

Delicious! I’ve had a couple of black bananas go completely liquid on me because I waited too long before, so now I know what to do with them before that happens.


Elizabeth@The Sweet Life February 7, 2011

Oh my….I must say that those black bananas look pretty gross! But you’ve absolutely redeemed them with your amazing recipe.


Lisa February 7, 2011

You never cease to amaze me! This looks unbeleivable! I want this NOW!


Angela @ Eat Spin Run Repeat February 7, 2011

Oh my goodness, I want this NOW! I’m a banana fan, but don’t normally eat them on their own. Like you, I usually let them get far too ripe, then freeze them and use them in Green Monsters, banana bread, or banana pancakes. This sounds divine! :)


Kierstan @ Life {and running} in Iowa February 7, 2011

That looks amazing! I am hosting a brunch next Sunday and might just have to whip this up! PS – I also check for the bags of bananas set out for a quick sale. I buy whatever is in the cart and freeze them for oatmeal, GMs, etc.


Jessica @ How Sweet It Is February 7, 2011

I love bananas! I could eat multiple ones every day.


Gen February 7, 2011

Woow that looks amazing! I have a stash of frozen smoothie bananas!!!!!!!
Thanks for posting the recipe!


Anna February 7, 2011

I have a constant battle with my beloved over this – he’s American and paranoid and refuses to eat fruit that doesn’t basically look like plastic. Not even a few brown spots will be allowed on his banana! I on the other hand am British, grew up in the country (there is still no cell phone reception where I grew up, it’s that remote) and share your love and appreciation for the blackened ones – they’re so ripe, so much flavour! Sadly I have yet to convince the other half, though I do sneak them into his smoothies and banana bread…


Casey Thomas February 8, 2011

Hahaha Anna, love the sneaking in of the bananas…you could also peel them and freeze them in chunks and eh wouldn’t know :)


Rachel (tea and chocolate) February 7, 2011

This looks amazing! Chocolate and bananas can do no wrong. I always buy extra bananas to freeze and make banana soft serve or smoothies.


Ashley February 7, 2011

Um, delicious!? I’m starving right now– and this looks amazing. My favorite banana recipe has to be banana walnut bread!


Kayla February 7, 2011

Ange, this looks delicious. I have starred it in my Google Reader and will be making it in the VERY near future. Thanks!

Question, though: How long can you keep bananas? I really should know this. You mentioned keeping them in a paper bag in the fridge. How long? Also, are those bananas OK to freeze for green monsters or OK to mash up for oatmeal, etc.? Advice is greatly appreciated, dear!


SAM February 7, 2011

I always stash a few bananas in the deep freezer as soon as I buy them, because I can’t stand running out of them. I have frozen them for up to a month or two and used them. Sounds gross, but peak flavour!


Jessica February 7, 2011

So I realize that you always use frozen bananas in your green monsters… so the other day we had black’ish bananas on our counter and my husband was about to throw them out when I yelled WAIT, save them, lets put them in the freezer to use later. He thought I was crazy. So, take comfort in: 1. you are passing along your crazy which is a good thing :) and 2. Your husband is not the only one who looks at his wife in that way… Happy Monday!


Tina @ Faith Fitness Fun February 7, 2011

I don’t think I have ever seen bananas that black! LOL But if it makes banana bread like you described….I have seriously been missing out.


Katelyn @ Chef Katelyn February 7, 2011

I am SUCH a banana hoarder! I love waiting until they are perfectly ripe and black, then I make TONS of banana bread and soft serve:) This recipe looks divine!


dana @ my little celebration February 7, 2011

Oh wow. Oats, bananas, pb and chocolate chips are four of my favorite things! This cake is right up my alley : )


Kath February 7, 2011

Yum!! I love black bananas too. And it’s funny because I used to only like them GREEN!!


Sabine @ thefruitpursuit February 7, 2011

Oh my God, the name of this cake already send me straight into heaven! must. make. this. blgh I only have yellow bananas, worthless :p


Michelle February 7, 2011

I think it is so fun that we all are hoarders of bananas- but alas, since I have kids, I must peel and freeze them as they think black bananas are…… gross. what ever have I done wrong as a mom?? BUt that being said- they do love them in the smoothies and banana baking!!


Alex @ Healing Beauty February 7, 2011

HOLY. YUM. I am now in desperate need of black bananas!! I so admire your creativity. This recipe takes banana recipes to a whole new level! :)


Julia February 7, 2011

Oh, I can’t wait to try this recipe but I have to wait til the bananas are ripe (the ones I have at home are not ripe enough yet).

Thank God for ripe bananas!!! I love them in Overnight Oats, cakes, muffins, cookies – I just don’t like eating them on their own ;-)


linda February 7, 2011

Lol at the thought of you lurking in the banana section trying to get people to buy black bananas. I can just see the look on your face. Great post!


Angela (Oh She Glows) February 7, 2011

yes I’m a creeper. ;)


Ericka February 7, 2011

Oh wow, Angela, this cake looks amazing! I am making this as soon as I have bananas that are ripe enough.

While visiting friends one weekend, I brought a banana for breakfast and set it on their counter. I was excited for my morning oatmeal because the banana was at the perfect level of ripeness, in my opinion. I came down for breakfast in the morning, and the banana was gone! My friend said he threw it away because it was “rotten.” (What?!??! No such thing! ha.) It was still sitting on the very top of their trash, so I retrieved it and ate it anyway. Bananas must not be wasted. :)


Angela (Oh She Glows) February 7, 2011



Tracey @ I'm Not Superhuman February 7, 2011

This sounds so good! And that first photo of the dish with a piece missing is gorgeous. It looks like it’s straight out of a magazine.


Holly @ Couch Potato Athlete February 7, 2011

I love bananas! In breads, cookies, banana cream pie (!!! I would love to see you make a healthy version of Banana cream pie. It is my favorite!), oatmeal, sandwiches, in smoothies, etc.

This looks so fabulous and perfect for Valentines Day :)


Lisa (LaWeez) February 7, 2011

This looks so far beyond YUM that I have no words – lol. This bad boy is getting added to my stash of recipes – pronto!


Allison @ February 7, 2011

All our favorite things combined together! Chocolate, banana, PB.

Nicely done.

(Also, really like that last picture. Your photography is great.)


Angela (Oh She Glows) February 7, 2011

thanks :)


Lizzie February 7, 2011

Please send ASAP!!!! :)

I have to confess that from ages 3 until 21 I did not like bananas as a fruit – at all. I did enjoy my mum’s homemade banana bread, but that was about it. Then at university there were only 3 fruit options at the dining room – bananas, oranges, or apples. Apples – nice but only so many you can eat per week, and oranges I love but not really a grab and go fruit when you’re heading to class. So bananas were back – and now they’re a daily thing. Love them! I am definitely putting this on my to do list this week! Just need to get the ones in my fruit bowl to be more yellow than green :)


Emily @ One Sweet Vegan February 7, 2011

My sister and I are both guilting of the “bananas leaking juices” addiction. I can’t believe some people toss their bananas when they turn black. They must not know the banana goodness they’re missing out on!


Baking 'n' Books February 7, 2011

I love this. My bananas go bad quickly – so I pretty much bake anything with bananas everyday. I baked a Banana Bread last night with choco-chips…I really didn’t need to eat half of that on SuperBowl Sunday…ergh. So good though!

I also love that your ingredients are all healthy and wholesome – but your not afraid to use sugar where needed! I tire of “substitutions” and reading that certain things should be avoided entirely. It gets obsessive.


Silvia @ skinny jeans food February 7, 2011

My bananas always had the same fate, but I bought them greenish in the store!! In the end, there was very often a need for emergency banana bread —- UNTIL I found out the neat trick to just peel the bananas, cut them into pieces, and then freeze them in a ziplock bag! Works like a charm, and I can clunk the frozen banana pieces right into my blender for a green monster.

Just imagine, now you can rescue EVERY banana ;-) (you might just need a bigger freezer..)


Angela (Oh She Glows) February 7, 2011

Yes I freeze bananas all the time to GM and banana soft works awesome! I dont like how the really black and soggy ones freeze though (they seem to turn icy), so I try to bake with them instead. :)


Leanne (For Health's Sake) February 7, 2011

I made a chocolate chip banana loaf last night for my future hubby and used up my stash of black bananas too! :)


ChocolateCentral February 7, 2011

I’m a health nut myself. I’ve been called a tree hugger too behind my back. What they don’t realize is that I consider that a compliment. I would definitely agree that this is a healthy banana bread, especially if one used all or mostly organic ingredients. I’m going to try it sans the peanut butter glaze. I use peanuts very sparingly in my baking, because I find their flavor overpowering. Don’t get me wrong, I like peanuts as much as the next gal and eat them by the handful.


Casey Thomas February 8, 2011

Almonds or other nuts besides peanuts are much healthier for you anyway so you could perhaps try another nut you love?


Shanna February 7, 2011

Yowsa! I’ve never seen bananas that black! Oozing juices? Oh boy ;)


LauraJayne February 7, 2011

This recipe looks amazing – beyond amazing, actually! I’m a sucker for the old standby, banana bread. I make it without any sugar though, and since I’ve had to completely cut it out of my diet, it is the perfect “dessert!”


sarah February 7, 2011

Ha! I just started following your blog a couple weeks ago and love it! I too live in Ontario, I’m hoping not in the same town cause we could cause quite a scene in the produce section fighting over ripe bananas! My husband and family make fun of my banana farm/store in my kitchen. I have bananas of varying ripeness cause I am obsessed with the fruit! I like to eat them on their own when they are a little green, but for smoothies they need to be in the brown spotted stage and finally, I am the queen of banana bread and require black bananas for that 5 loaf a week project! You are not alone–but it’s funny that the same people that complain about our obsession are more than happy to sample the baked goodies that result! Too funny! BTW, I just got that same bakeware this weekend–I love it! Now I have the perfect project to try it out with–thanks for your great ideas!


manou February 7, 2011

hi angela,
thanx for this great recipe :-) your blog is so much fun & inspiring and I really enjoy all your recipes. maybe it’s possible that you could mention the size of your baking dishes/cake pans you use – would be soooo nice :-)


Jess@atasteofconfidence February 7, 2011

haha i love your hoarding techniques!


Michelle February 7, 2011

YUM. I am totally trying this recipe when I get home tonight. Honestly, I could probably live on strictly bananas for the rest of my life. I adore them. I get anxiety when we don’t have them in the house…luckily my husband knows my level of craziness and so he will often come home with a bunch of them, and then everything is right with the world again ;)


Moni'sMeals February 7, 2011

alright…no doubt about it that I am making this. I luv bananas and with Peanut butter especially so this is perfect for me. It looks so good and I like how you served it. I also have been known for black bananas. :)


kate@ahealthypassion February 7, 2011

ooh I’m soo trying this, I agree with you on the bananas they are best when black, my boyfriend always peels and freezes them when they just start to spot and I get so mad!


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