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).


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{ 281 comments… read them below or add one }

Andrea Bloomfield February 7, 2011

This recipe looks fantastic!!! I had all the ingredients in my kitchen, so I am anxiously waiting for the oven timer to go off!! If it’s as good as the batter was (hehe–it’s safe b/c there’s no eggs so what’s the harm in doing a little pre-tasting) then it’s going to be great!!

My in-laws love banana cream pie….I often make a really easy recipe that is on, but it certainly isn’t vegan. I also love the banana soft serve!!


Andrea Bloomfield February 7, 2011

mmmmm….update on the banana cake…the banana chunks mixed with the oaty cake and dark chocolate….there are no words! Banana soft serve would be an awesome compliment to this banana cake!


Running Paris February 7, 2011

I admit I am one of those people who turned my nose up at the black bananas, but I may just need to change my ways!


Monique February 7, 2011

I don’t comment often, if ever, BUT this one totally hit home. many times reading your posts i wonder if you were in my head while writing. i’m glad to know that i’m not the only one who hoards black bananas! when i first started eating green monsters i figured out the darker the better, my friends and family thought i lost it. the cake looks delicious! ill never feel ashamed of my bananas again.


Angela (Oh She Glows) February 7, 2011

hehe glad im not alone!! Im telling Eric!


Becca February 7, 2011

My favorite ingredients: oats, peanut butter, banana, chocolate. I also happen to always have these ingredients on hand, so I can tell that I am going be making this cake this often. Starting this weekend! Thank you for inspiring my baking and cooking.


Richelle February 7, 2011

Wow! You always come up with the most amazing looking recipes. I’m drooling.


Sophia @ Raven Waves February 7, 2011

This looks phenomenal, like totally mouth-watering!! I’ve never seen a banana get THAT black before haha!


Lauren at KeepItSweet February 7, 2011

This looks amazing and I want to use that glaze on everything!


Jolene ( February 7, 2011

I am definitely a banana fan, and I love them turned into soft serve and layered with VOO :-) Your specialty!!


stacey-healthylife February 7, 2011

I love “rustic” recipes like that. Can’t go wrong with banana’s, chocolate, and oats.


Hannah February 7, 2011

Oh wow! I thought I was bad this morning, when the peels of the ripe bananas I was unpeeling practically fell off in my hands. But my bananas were still mostly yellow! I bow down to your hoarding techniques, and shall now have to get my bananas out of the freezer to make this. Sounds so so good!


Hannah February 7, 2011

OMG this is the combination of the best flavors in the world!!!


Casey @ Insatiably Healthy February 7, 2011

Now I know black bananas are gods gift to the earth if it ends up like that!


Chelsea @ One Healthy Munchkin February 7, 2011

Haha oh my gosh, I’ve never seen such black bananas! I can never keep mine around long enough to get to that stage. :P

Do you think I could fit this cake in a 9×4 inch pan? I want to make it tomorrow!


Audrey February 7, 2011

Hehe. I love your story. Too funny; you are such a great writer. Oh, and the cake sounds deeeelicious!!!


JillToday February 7, 2011

HOLY WOW!!! I read your blog every day and don’t comment very often, but I had to give kudos where kudos are due! You go girl ;-)


Brittany February 7, 2011

I love banana and peanut butter ! It looks so delicious ! What camera are you using that your pictures come out so clear ?


Angela (Oh She Glows) February 8, 2011

My camera info is on my newly updated FAQ page at the top :)


Kat @ Cupcake Kat February 7, 2011

I love bananas and also hoard them. I may have to use up some of my hoarded bananas with this recipe


Alyssa February 7, 2011

Wow! These look so good! I just stumbled upon your website last week and I must say I have been so addicted! I was just talking to a friend last week (who only eat Raw food) and after talking to her I know that I have been needing to make some healthier changes in my families diet. One of the things that I was so dreading was giving up baking healthy until I came across your website. I have also been experimenting with the Green Monster (my kiddos love it and the name;) but I have had allergies to spinach for a while now and tried it today, no go! I was sick all morning. Do you have any suggestions with the kale so that I don’t feel like I have to chew my smoothie? Thanks so much for all the inspiration!


Meagan February 10, 2011

For kale you want to tear it off of its stem then blend just the kale and 1 cup of liquid until you have a green juice. Turn blender off, build the rest of your smoothie and finally blend again until desired texture ;)


Faith @ lovelyascharged February 7, 2011

Hehe, I always procrastinate on eating my bananas and before I know it they’ve got the black plague…this looks unbelievable, though! I like banana walnut muffins – simple but tasty!


Mauimandy@The Grains of Paradise February 7, 2011

Cool! I just posted something similar ( but wayyyyy less healthy! hahaha ) Always a ton of ripe bananas around here! Aloha from Hawaii :)


Beatrix February 7, 2011

Oh I love anything bananas but my allergy forces me to walk right by them.. I hate that so much.


Rochel @ barefootandcooking February 7, 2011

I also horde bananas until they are past brown. I actually hide bananas from my hubby so that they’ll turn. He hates it and tells me it stinks up the whole place. I say, it’s my apartment too and I can stink it up if I want. I can’t wait to make this recipe. It looks out of this world delicious.


JW February 8, 2011

I just made this for dessert tonight, it was fantastic. I didn’t have any almond milk, so just used skim. It came out just fine. Thanks for sharing!


Ellie@fitforthesoul February 8, 2011

:D I just made your cake!!!! Can’t wait to try it….just a tiiiny bite for tonight, and a hunka slice tomorrow :P *droool*


Lou February 8, 2011

that looks so good! it’s my bday next week and i wanted to make my own cake and this one sounds like a great idea since i love banana cakes =D
could i use plain flour for the oat processed flour? because i don’t own a processor..


Tinka February 8, 2011

Just made this, waiting on it to finish baking. The next 17 minutes are going to be the longest of my life!! Then I still have to wait while it cools!!


Marla February 8, 2011

Hi Angela!

Did you read this interesting article about vegans and concern with heart health in yesterday’s
Globe and Mail?

Would love it if you would do a post about supplements you take if any and how you feel about them?



Mimi February 8, 2011

My fiance complains when bananas have ANY brown on them. I just don’t understand!

Little does he know, though, that I use those bananas in the breads and cakes he loves! Muw-ah-haha!


Emily February 8, 2011

Peanut butter, banana, and chocolate? Best combo EVER.


Melomeals: Vegan for $3.33 a Day February 8, 2011

That looks awesome! I love the reduced produce bin at my store too. I often score organic banana for .19/lb!


Carrie (Moves 'N Munchies) February 8, 2011

ahhahah rustic is right!! look at those mean bananas- that must have incredible flavor!


Jennifer P February 8, 2011

My favourite way to use up bananas is a modified version of this recipe:

I use white whole wheat flour in place of all purpose flour, sucanat in place of sugar, almond milk, and organic chocolate chips. They are SOOOOO yummy!


Maria@healthydiaries February 8, 2011

Oh My Word! I must try this! I have some banana’s at home and as soon as they are VERY RIPE I will be making this! I will let you know how it comes out! Can’t wait!


Caitlin February 8, 2011

angela- two questions.
#1- i already have oat flour. would i used two cups of oat flour to replace the oats GROUND into flour, or would it be 1 1/2 cups?
#2- do you think this cake would freeze well?


Greta February 24, 2011

Yes, it freezes well- I reheated mine in the microwave with a bit of milk.


Anna February 8, 2011

O. M. G. This is probably the best darn thing I have ever tasted! The smell in the kitchen, tasting it when it is warm fresh from the oven, drizzling the sauce over…I bet if I made this for any guy i’d get a marriage proposal the next day! Now to eliminate that stash of black bananas in my freezer, and make lots and lots of this cake!


Erin @ Big Girl Feats February 8, 2011

This is amazing! Looks so delicious too. I totally hoard black bananas as well. There are anywhere between 5-10 in my freezer right now. They’re also great as a snack or as banana “soft serve” or baking, like you said…now I really wish I could make this instead of working! :)


Mel February 8, 2011

Just made this and omg so simple and addictly tasty, 2 of us ate it all in one day. I should be ashamed but actually Im proud! ^_^


Katrina February 8, 2011

That is too funny your husband made you say that. I am a black banana hoarder, too! Love everything with banana in it!
I have four ready right now. I will make this cake!


Sarah Dean February 9, 2011

*Drool* I just made this…..BEST BANANNA CHOCOLATE CHIP CAKE I HAVE EVER HAD!!! YUMM-O! (I used flour instead of ground oats due to the fact it was late at night while making this and didn’t want to wake anyone up witht he food processor-worked wonderfully)


Katie February 10, 2011

Did you use 2 cups of flour, or did you reduce it slightly? I’m making this for a friend coming in town this weekend and can’t take my eyes off my bananas, willing them to ripen even more quickly :)


Sarah Dean February 10, 2011

I used about 1 and 7/8ths of a cup…only slightly less.


Hanna M. February 9, 2011

Love your style of writing, too funny! The cake looks heavenly.


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