Rustic Chocolate Chip Banana Oat Cake with PB Banana Glaze

by Angela (Oh She Glows) on February 7, 2011


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.




Easy Peanut Butter Banana Glaze

Yield: 2/3-3/4 cup


  • 1 ripe banana (but not too ripe, you still want it solid!)
  • 2 tbsp peanut butter (I used White Chocolate Wonderful flavour)
  • 1/2 cup icing sugar, sifted
  • Pinch of kosher salt, to taste


Directions: Mash banana in a bowl until smooth. Add in peanut butter and mash until combined. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 cup glaze. Store in fridge in a sealed contained for 1-2 days.



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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{ 41 comments… read them below or add one }

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Katie G July 20, 2012 at 8:46 pm

This is in the oven right now and ooooooh I’m so excited to try it! :D I was telling my mom all about your blog today I literally could not stop talking about it!


Lindsay August 13, 2012 at 10:50 pm

Just made this for a friend’s birthday yesterday and it truly was AMAZING (and easy)! All who ate it were shocked that it was vegan and GF, which is always a fun reaction for me to witness with “non-veggies” :-). Thanks so much for this recipe…it gets an A+!


Kristen August 19, 2012 at 6:51 pm

Just letting you know this was the most AWESOME breakfast cake I have ever made! I left it in the fridge so it stays nice and cold!!! I also used white chocolate instead of dark so maybe it’s not as healthy…..but loved it! Recommend any other toppings beside the PB glaze?


Amanda Collins October 26, 2012 at 12:14 pm

I just made this, but I don’t love banana flavor, so I used ripe but not overly ripe bananas and omitted the sliced bananas. I also didn’t have applesauce so subbed some Trader Joe’s pumpkin butter that was waiting in the fridge. Delicious! I got my six-year-old to try a bite, but he turns his nose up at food that looks too “healthy.” ;-)


Jenny Young November 20, 2012 at 12:02 am

I have a problem with hoarding black bananas too!! Glad I am not the only one :)


adlin December 2, 2012 at 9:26 pm

Dear heavens. I made this tonight after a day of moving furniture, but having bananas that needed to be baked in something. It’s amazing. It’ll definitely become one of my standard baked goods.


Sydney January 9, 2013 at 11:29 pm

I just wanted to let you know that this cake is by far one of my FAVORITE dessert recipes, and breakfast recipes (without the glaze and with peanut butter smeared on top) :):) I’ve made it for many of my friends who tend to be a little bit afraid of my overly healthy recipes-and they all love it too. Thanks!!


Moira January 23, 2013 at 12:51 pm

Could you substitute coconut sugar for cane or regular white? Would I use less, more?


Debora March 12, 2013 at 2:38 pm

Delicious!!! A quick question though: Are grapeseed oil/ sunflower oil alright as alternatives to coconut oil? You often use maple syrup as a sweetner so I was wondering whether agave syrup would be alright, too?


Angela (Oh She Glows) March 12, 2013 at 5:00 pm

Yes I do think all of those would be fine substitutes. Goodluck!


Heather March 22, 2013 at 9:44 pm

Wow. What a huge success this was – received with raves at a work lunch, and thoroughly enjoyed personally as well.

Easy to make, not overly sweet. Wonderful flavour blend.
Made with what was on hand…substituted grapeseed oil for coconut oil; pureed an apple in place of applesauce; switched white sugar for maple syrup+baking soda; used gluten-free flour instead of ground oats; removed chocolate chips, added coconut.

Already have two requests to make more. Next time will increase the cinnamon, nutmeg, cloves for a little more punch to the bread. May try a thin layer of apples through the middle for fun.

TY for another amazing recipe!


Amélie April 20, 2013 at 3:58 pm

I made this and brought it to a kid’s birthday brunch. The kids LOVED it and the adults could not believe that it was vegan and healthy :) … Finally my friends are starting to believe me when I say that a vegan diet does not mean eating the same boring, tasteless food everyday, thank you for this recipe :)


Angela (Oh She Glows) April 21, 2013 at 2:07 pm

Thats so great to hear! Thanks for letting me know. :)


Haley April 26, 2013 at 11:58 am

My fiance got two cakes for his birthday – he requested Tres Leches (very not-vegan) and I decided to make him this one for breakfast. It was pretty awesome – with the glaze and all – but the next day (sitting on the countertop) it was even better! Moist and rich (without being high in fat).

I will definitely make it again and highly recommend to anyone looking for an easy, make-ahead dish to bring to brunch.


Nicole June 23, 2013 at 2:12 pm

I made this one, delicious! Incredibly sweet though, which distracted me from the flavour a bit. The glaze was a great touch.


Annette June 29, 2013 at 7:35 am

VERY *yummy*. Love it. I used more nuts (cashew and hazelnuts) and dried apricots instead of chocolate (I have an cocoa intolerance). It is soooooooo good :o). THANKS :o).


Emily - It comes naturally July 11, 2013 at 9:58 am

Oh wow! I used this as the basis for my banoffee birthday cake today, and it went down really well! I could big-up the vegan and lead by example :-) :biggrin:


Mary July 13, 2013 at 8:27 pm

This recipe sounds delicious but I question the amount of sugar in it. I doubt it is necessary as the bananas have a lot of natural sugars in them and so would the applesauce and of course the choc chips! I would omit the cane sugar and maybe even halve the brown sugar. This can then be a super healthy treat that we can eat with minimal guilt and still enjoy. Our palates get used to the reduced amount of sugar. Sugar is THE biggest cause of obesity and its associated health risks, but if we can retrain out palates we can still enjoy our sweet treats while running a lot smaller risk to our health.


Rachel July 20, 2013 at 8:19 pm

I made this for my dad’s birthday and it turned out divine! Thank you so much for the recipe! Will be making this again.


CH August 14, 2013 at 10:49 pm

This is fool-proof! I only had two ripe bananas so I used one for mashing and the other one chopped, added two tablespoons of coconut oil and 1/3 cup of almond milk, and processed six dates along with the oats. I also halved the amount of brown sugar as my chocolate chips were very sweet. My favourite part is how crispy it gets around the sides while still being chewy and moist in the middle. Yum.


Maria August 19, 2013 at 7:49 am


This recipe is great, and leaves space to experiment… first time I made it according to your recipe, next time I changed four things: I replaced 1/2 cup of the oatmeal with the almond pulp of making the almond milk, made it more breakfast-approved by switching the amounts of chocolate chips and nuts (mix of walnuts and hazelnuts), cut the amount of salt in half (I used Himalayan salt, I think that it has a stronger taste than other salts but I’m afraid to experiment haha), and used a 1/3 cup palm sugar instead of the 1/2 cup brown sugar and 2 tbsp cane sugar and made up for the rest of the amount of sugar with grated coconut. It came out a little less dense than the original recipe (just a little less) but nevertheless, an 8th part still made a filling breakfast.

Question: considering the amounts of cinnamon, nutmeg and optional cloves, I’m wondering, are you replacing allspice?



Maria August 19, 2013 at 7:53 am

Oh, I forgot! The second time I changed one more thing: I used two small bananas and one flax egg instead of two medium sized bananas – I think that made it a little less dense…


Sarah Williams October 8, 2013 at 4:39 pm

I have probably made this recipe 20 times since you posted it!! JUST LOVEEEE it!!! I hadn’t made it in a while, and recently found out I was allergic to dairy and gluten, was craving a treat and then I remebered this! Made it into muffins today, Thanks Angela for what has become a family favorite!!!


Nicole October 20, 2013 at 1:08 pm

This is hilarious because my mom hoards black banana in the freezer ”
for smoothies”. But not a single one has made it into the blender. I tried using one one time for a smoothie and it did not feel safe. The worst part is how long they just sit in there.


Jordanna October 27, 2013 at 5:14 pm

I have all the ingredients to make this except for apple sauce. Is there a substitute you can suggest? Can I just add in apples?


Angela (Oh She Glows) October 28, 2013 at 8:54 am

Hi Jordanna, I would suggest subbing the applesauce with another 1/3 cup mashed banana. Enjoy!


Claire November 1, 2013 at 9:14 am

Awesome cake! Super moist and great flavor… I didn’t add the PB glaze but it’s delicious without! I did add walnuts, and I love that there’s no guilt eating it for breakfast;)


Katy November 23, 2013 at 10:36 pm

Mmmm I just made this tonight and am trying to not go for seconds right now (as is my boyfriend). I used ⅛ cup coconut sugar and 1/4 cup maple syrup in place of the sugars. Unfortunately applesauce is not a staple of mine, so I added additional (unsweetened vanilla) almond milk to make up for this. I halved the glaze but it is so delicious I’m glad I didn’t skip it altogether as I originally planned. Well!….enough chatting I’d better treat myself to another piece!


meaghann December 7, 2013 at 3:20 pm

Oh my gosh. This is my new favorite recipe. I made this last night because in had a bunch of bananas that were turning brown and didn’t want to make basic banana bread. 1. This was gone within 24 hours and 2. I’m making another one right now by request from my family who couldn’t get enough (and aren’t particularly healthy eaters either!). With the second one I’m using 1/2 cup cranberries, 1/4 cup chocolate chips and 1/4 cup walnuts. I bet its going to be kust as amazing as the other!!!! :-D:-D


Lauren March 4, 2014 at 4:10 pm

I made this today! I didn’t have any black bananas, but I roasted two bananas at 350 degrees for 20 minutes and the cake turned out wonderfully.


Jen August 3, 2014 at 1:31 pm

I made this recipe this morning, and it’s delicious! Thanks!


Amaryllis November 16, 2014 at 10:52 am

I did this this morning and it was DELICIOUS!!! My bananas were cream-textured and blackened from the inside but they turned out fine. I omitted the glaze completely, subbed olive for coconut oil, lemon zest for vanilla and also added some more nuts and spices as you suggested, because well, i’m greek! Next time i will sub chopped pear for chocolate chips like we do in fanouropita :) Thanks for a great recipe!


Sarah Williams November 20, 2014 at 5:53 pm

I have been making this recipe for years (since you originally posted it!) and love it love it love it!!! Its the recipe I use when trying to convince my friends vegan food can be delicious too! Today I was out apple sauce- I subbed in 1/4cup hot water+1/3 cup medjool dates and upped the coconut milk(instead of almond) to 1/3 cup. I just put all the wet ingredients in the food processor to pulverize before adding to the dry. I also used 3/4 a chopped up 70% dark lindt chocolate bar (dairy free) instead of chocolate chips as I was out of those as well! Worked wonderfully!:)


Patty November 21, 2014 at 9:56 am

I LOVE everything banana and I make banana bread all the time. This is by far the best banana cake recipe I’ve ever made! I made it last night and couldn’t resist having a piece before bed! WOW!!! It’s so moist it’s like a banana brownie! Haven’t made the icing yet…saving that for a more special occasion. I’ve been experimenting with vegan cuisine at home for about a month now and everything I’ve made from your page has been amazing! I’m trying to get my husband to fall in love with meatless meals and he’s given his stamp of approval each and every time! Thank you so much for your amazing page! Just bought your book…looking forward to it :)


nancy February 21, 2015 at 9:37 pm

I just made this cake tonight and it was awesome. I am not a huge cake eater, but this recipe is a keeper. I ran out of bananas and did not have any for the glaze no I made it with a chocolate peanut butter frosting. Thank you so much for your website!


Circe July 5, 2015 at 12:20 pm

My husband says he would be happy to eat this cake for the rest of his life, he loved it! So much so he took another piece while I was on the phone, glaze and all!! If he wasn’t already married, he said he would seek out the woman who made it, not sure how I feel about that?!! Thanks for a wonderful recipe, glad it made him happy, and was very easy to make. I enjoyed it too, and was amazed how lovely the glaze was, even with a defrosted frozen banana, which was is all I had left to use for the glaze part. The glaze was quite thick, but I added a little maple syrup which helped to thin it a bit, and enhanced already the delicious flavour overall. Well done and thank you!!


Trina November 24, 2015 at 6:29 pm

I made this just now for my husbands birthday which lands on Thanksgiving this year. No pumpkin pie for him! I did sub in fresh pumpkin purée for the apple sauce, the batter tasted great, we will have to see how it is. Still cooling, looks and smells amazing!! Can’t wait to dig in!


Dana Textoris December 3, 2016 at 9:43 am

I made this for thanksgiving and froze some slices that we’ve been reheating all week! I want to make again with less sugar so it’s more breakfast-y but my bananas aren’t ripening fast enough! I’m wondering if you think canned pumpkin (or roasted, mashed butternut squash?) or a different substitute could stand in for the mashed banana?


Dana December 4, 2016 at 9:14 pm

Update to my last comment: using mashed winter squash in place of the banana worked! If you can’t wait for bananas to ripen you can bake a squash! I used 2/3 cup of acorn squash for the banana and used raisins in place of the chocolate chips. I also folded in a ripe chopped banana and toasted sliced almonds with the raisins. Used a little under the full cup of brown sugar. Delish!


ayudomi December 30, 2016 at 2:08 pm

Those bananas are not “very ripe” they have turned into alcohol. Ripe bananas are spotty, but yours are completely black.

Reply May 29, 2017 at 7:33 am

This is fantastic! Not only tasty but so quick and easy to make.


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