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 }

Hanna M. February 9, 2011

Just put the cake in the oven. As I didn’t have any apple sauce, I used 1/3 c extra milk and 2 Tbsp ground flax and goji mix. Also, my bananas were just half black, couldn’t wait longer! The batter tasted wonderful though, so I think it’s okay. Some of it _may_ have vanished into my mouth. ;)


MariaFB February 9, 2011

I made thsi yesterday and it is to die for!!!! OMG! I didnt do the glaze but i ate mine as a snack in between meals. I ate two pieces during the day. Its almost all gone and im planning to make another one in a few minutes!! It keeps me full while at work!!!! I also used regular 2% milk. For those who are looking at suggestions…..MAKE IT NOW!!! YOU WON’T REGRET IT!


Angela (Oh She Glows) February 9, 2011

haha u are so cute! Thanks for the feedback :)


Anna February 9, 2011

Sweet!!!! We have a potluck this weekend and I was asked to bring a dessert! Guess what i’m making…. :p


Emily February 9, 2011

I’m putting it in the oven right now… The PB glaze sold me on it pretty much right away! :) Emily


Rachel February 9, 2011

I have been reading your blog for a while but have never actually made any of your recipes until this one. It is amazing! I also used skim milk instead of almond milk. I didn’t have the ingredients for the glaze, but it still tastes great without it. I will be trying many more recipes after this one!


Michelle February 9, 2011

I am a newer reader to your blog. I stumbled across it in my search for some vegan dessert recipes. I recently had to go milk-free because my baby has a dairy allergy (I’m breastfeeding so he gets what I eat!) and this was what I thought going to be a huge adjustment. It’s been 11 days and I’m feeling so good! I am finding some true love of the vegan recipes. In addition, my 4 year old loves what I’m making and she has no idea how good it is for her. We’re big oat and banana fans so I made this tonight. I actually used pumpkin puree instead of the applesauce with great results. This is incredibly sweet! I didn’t even use the chocolate since I don’t have any that I can have on hand and it’s perfectly delicious as is. Love the texture! Thank you so much!


Lauren February 9, 2011

I saw this recipe yesterday when you posted it and decided immediately that I had to try it! I made it in the afternoon and my husband and I have been munching on it ever since! DELICIOUS! Thanks so much for sharing the recipe!


Meagan February 9, 2011

Thanks for this yummy creation! I made it this evening…I didn’t have time to make applesauce but I did find that I had a can of Organic Sweet Potato Puree so I used 1/3 cup of that in place — turned out amazing!


Katie February 10, 2011

I’m making this this weekend for a friend coming to town and have been thinking about it all week. I bought bananas on Monday and keep staring them down, hoping they’ll blacken quickly- they’re getting there. I’m also making your double chocolate torte, so I just stuck the avocados in a paper bag with the bananas. Multi-tasking dessert-ingredient-ripening at its finest :)

Does the 2 cups of oats process into 2 cups of flour, or would you use a little less flour?


Caitlin February 10, 2011

katie- i had trouble with this, too. i looked it up-
2 cups of rolled oats, after being processed, equals 1 3/5ths cups..or approximately 1 1/4 cups + 1 tablespoon!

have fun making the cake!


Katie February 10, 2011

Great, thank you so much, Caitlin!


Angela (Oh She Glows) February 10, 2011

I’m not sure as I didnt measure it after processing. I see someone answered your question though! Thanks :)


Erin February 10, 2011

You sure know how to whip up a recipe by the seat of your pants, Angela! :) I just made this recipe this morning (minus the PB glaze because I only had enough bananas for the cake) and my son and I are enjoying it warm right now. It’s fantastic! I cut the cake into 12ths and even a small slice is satisfying and dense. I think I’m going to have to try a strawberry-banana version of this once strawberries are in season this May. Yum!


JenATX February 10, 2011

DUH I’m a banana fan! I love em straight out of the peel or in muffins, cakes, breads, stirred into oats, smothered in pb, sliced up over ice cream w/ caramel sauce. oh my i don’t understand how my roommate doesnt like bananas… I guess she’s bananas! (ok i know that was a cheesy joke lol)


Lyndsay February 10, 2011

Do you ever freeze your black bananas? I also have a black banana hoarding problem and when I cant get to them quick enough I freeze them so I always have a stash. Thanks so much for your blog, I am new to it but I have enjoyed reading your posts!


Angela (Oh She Glows) February 10, 2011

I dont freeze them when they are black because I find that they crystalize pretty quick. I do freeze spotted bananas though and use them for smoothies. :)


Denise February 11, 2011

I LOVE this cake! Made it without nuts, glaze or chocolate (because I wanted this NOW, it’s raining, I had a bad day…you understand) and it’s delicious. De-li-cious. I feel better already!

(Love the idea of buying black bananas. They are reduced in price? We don’t have this concept here in The Netherlands, but I think it’s a great one!)


Eleanor@eatinglikeahorse February 11, 2011

This recipe was bookmarked even before I read it!
I hoard black bananas like they’re going out of fashion too – I even took two of my mum’s the other day because they were so black she was going to throw them away… I love making banana bread with them but I just freeze them if they’re going over and they’re just as good to cook with :-)


Becca February 12, 2011

My Mom is a black-banana hoarder too, so I took advantage while visiting today and made this cake for an afternoon snack. I really appreciated the ground oat idea because my Mom doesn’t fair well with gluten. Everyone really liked it, but as a huge banana-chocolate fan, I LOVED it.


Anna February 13, 2011

I love bananas! I use them in my overnight oats and love to add dried banana chips to my nut mixes. Overripe bananas are the best for smoothies and baking. I nice way to save the bananas from becoming completely liquid is to slice them up and put them in individual baggies in the freezer. Perfect for smoothies or baking at a latter date :)


Felicia (a taste of health with balance) February 14, 2011

angela.. i just made this. i left out the chocolate to yield a more “breakfast” type bake, but i’m regretting that i did now. i couldn’t resist waiting any longer, i had a warm piece and it was beyonddd delicious. so moist!! this is definitely my newest go-to recipe for overripe bananas. LOVE it! thank you girly!


Angela (Oh She Glows) February 16, 2011

glad you like it…the chocolate is really good in it, but I can imagine it would be good as a breakfast cake too!


Lori Delgado February 15, 2011

Hi Angela :) Love your blog and your recipes! You and I have so much in common! I too have dealt with weight/food/body image issues my whole life! I could go on and on about it! It is so nice to see a blog by someone who loves food and fitness and finding the perfect balance between the two. I am going to make this cake, like probably tomorrow! Question about the icing sugar? Is that similar to powdered sugar and would that work? Thanks!


Lori Delgado February 16, 2011

Hi Angela, silly me, dumb question about the icing sugar – DUH! Haha I figured it out on my own, kinda had a brain freeze moment I guess. But I did also want to ask you about chia eggs. I am not vegan but do make many vegan desserts/recipes. Could I replace the chia egg with the flax/water combo or just a regular egg? Thanks!


Angela (Oh She Glows) February 16, 2011

Hi Lori, it really depends on the recipe whether you can replace a flax egg or not, so I wouldn’t be able to say with any confidence. (Unless of course I am ‘veganizing’ a recipe that previously used eggs, but I usually say so in the post if I do. Goodluck!


Penny Britza February 16, 2011

Thanks so much Angela, We’ll be making this today!!! I am so delighted and grateful to have found you, honestly, I’ve come to your website daily now for the last 3 months (at least)… I almost feel like I couldn’t function any more in the kitchen without you, and for most of my adult life, I was doing okay, even had a reputation of being a ‘good’ cook! You are a BIG blessing! LOVE LOVE LOVE the Overnight Oat Parfait recipes…. seriously, I’m addicted…


Angela (Oh She Glows) February 16, 2011

Penny, thank you for your comment….that is so sweet! :)


Lori Delgado February 17, 2011

Hi Angela!!!! OMG you are amazing!!! I made this today and we had it tonight for dessert and it is HEAVENLY!!! LOVED IT!!! I look forward to making many more of your recipes, you have so many great ones!! Love your blog and I enjoy seeing whats new from you daily :) Keep up the great work!


Angela (Oh She Glows) February 19, 2011

Thanks Lori!


Dana February 17, 2011

Hi! I don’t think I have ever commented before, but I just wanted to let you know that I just made this cake with the ingredients I have, and it was AMAZING! I left out all the brown and white sugar (simply because I didn’t have any) and I also left out the coconut oil because I can’t find that here in Western Australia (I used a bit more applesauce). The bananas kept it sweet enough and the oil wasn’t missed. For the “frosting”, I only used peanut flour and a defrosted frozen banana because I don’t have icing sugar. Your version looks a lot gooey-er, (which I would have preferred and would have followed to the letter if I had had the correct ingredients), but working with what I had on hand, it was still moist, delicious and I honestly can’t stop eating it!! Thank you :)


Angela (Oh She Glows) February 19, 2011

Great modifications! I am happy to hear how adaptable it is :)


Dori February 19, 2011

I made these into cupcakes! They make over 20 and only cook for 25-30 minutes. I wouldn’t fold in the banana next time for cupcakes and I’d definitely add more chocolate chips only because I’m a chocoholic! They’re perfect for sharing and my non-vegan roomies loved them!!



Angela (Oh She Glows) February 19, 2011

thanks Dori! Love your take on them too :)


Lauren February 22, 2011

I made this the other night when I had some friends over. And because I love peanut butter so much, I added some into the cake mix before baking it. It was soooo delicious! Everyone raved about it. We even ate the leftovers the next morning with our coffee and it tasted even better. Yum, I wish I had a piece now…


Jenny February 22, 2011

I just made this cake…it is cooling right now, with the glaze ready to go. I have yet to take a bite, but I can tell it is going to taste good! It smells better than almost anything I’ve baked before. I just love how it looks with all the oat and serious texture going on in there.


Maria Bjørg Jepsen February 22, 2011

OMG, it looks SOOOO DIVINE :)
I can’t wait for my just-bought ‘nanners to become overripe, ha ha.


Alex February 25, 2011

I just made this with craisins, raisins and walnuts.It’s so moist!!! And that glaze?!

Thank you so much for the recipe!!!


Robyn May 2, 2012

Hi Angela! I’m a banana hoarder too….it has been 1 week since my last banana hoarding episode. Not really, but I do believe these little gold bundles should be treasured and not thrown. Last year when cyclone Yazi hit the Queensland (Australia) North coast and wiped out most of our banana growing region bananas sky rocketed from anout AU$2.50 per kilo to nearly AU$12.00 per kilo overnight. I siezed my window of opportunity and bought a whole box on special for AU$1.99/kilo and after the children had had their fill popped them straight into the freezer (in their skins). We had wonderful baked banana goodies all winter (everyone thought we must have been extremely wealthy to use for bananas for cooking at that price…ha ha). Anytime my bananas go black I just pop them straight in the freezer and I always have lovely supply for baking (obviously you don’t do this to eat them uncooked/baked). Cheers!


R.A. May 4, 2012

Great recipe! As my husband is diabetic I used Splenda with a couple of tablespoons of brown sugar and I used olive oil as I never eat solid fats but it was still wonderful, even without the topping which again had too much sugar for us. Thanks!


Angela (Oh She Glows) May 4, 2012

Glad to hear that!


Kammie @ Sensual Appeal May 10, 2012

I have oat flour already — is the 2 cups oats measurement of oat flour or the oats before they are processed into a flour? If it’s the latter, how much does that come out to be? I’m guessing less than 2 cups right?


Angela (Oh She Glows) May 15, 2012

Sorry for the late reply! Did you make it yet? I used two cups of rolled oats (before grinding) which should make about 2 & 1/8 or 1/4 cups oat flour or a bit less I think.


Kammie May 15, 2012

Sorry, did you mean 1 and 1/4?


Amy May 16, 2012

if i wanted to make this recipe with regular flour would it be 1 and 1/4 cups of flour?


Angela (Oh She Glows) May 17, 2012

The oats make just over 2 cups of flour, so I would guess that you’d need between 1.75-2 cups of regular flour, although I’m really not sure how the texture will be impacted. Maybe read through some of the comments to see if others have tried it out? Good luck!


Brook May 18, 2012

So Amazing!! I wanted it for breakfast, so I halved the brown sugar (1/4 cup), halved the choc chips and doubled the walnuts. I also made the glaze without any powdered sugar but added about a tablespoon of maple syrup instead–it was so perfectly moist, decadent & delicious!! No guilt included! I used some of those tiny bananas- ya know the ones about the size of your middle finger that come in a bunch of like 20!? Well they were as black as they could be and I think they made the cake!! Thanks! And this is most definitely going in my “vault”!! (BTW, found your blog courtesy of Laurn @ :)


Sandi May 18, 2012

I made this cake today for my friend’s baby who just turned two. He is allergic to milk and eggs and his mom doesn’t like him to have too much sugar. I wanted to bake him a cake and I knew this would be the perfect recipe. I’ve had it bookmarked for many months but I’d never gotten around to making it! It was incredibly delicious! The baby is also allergic to peanuts (poor thing!) so I made the glaze with tahini–it was great! Thanks for a fabulous recipe!


ym June 1, 2012

Can i use old fashioned oats for this? :) Thanks!


Angela (Oh She Glows) June 1, 2012

yes for sure!


ym June 1, 2012



Ashley June 9, 2012

Just had this as my 20th birthday cake and it was out of this world, my family and I ate 2 cakes in one sitting, no one would ever guess it was healthy, let alone vegan. Will be keeping this one in regular rotation because it is absolutely perfect for any meal. Thanks! :)


Angela (Oh She Glows) June 10, 2012

Aw that makes me so happy! Happy Birthday Ashley!


Cheerfully Vegan June 10, 2012

Oh, hallelujah! A gluten-free recipe that doesn’t call for this and that white gluten-free flour mix. Thank you. I am going to print this off and go make it right now. In the oven is a spelt banana-chocolate-chip cake for my daughter’s birthday – and I knew I wouldn’t be able to have any of it. This is going to be MINE! :D (Well, I suppose I COULD share it with hubby who is also wheat intolerant.)


Taylor June 14, 2012

Amazing!!! New staple for me :D


Katie S. June 14, 2012

You can always hurry the ripening process along by puttting your bananas in a brown paper bag with some apples for 24 hours, or so.


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