- ats (about 90 g)
- 5 tablespoons plain yogurt or sour cream
- 1 medium apple, grated or finely chopped
- 1 tablespoon pumpkin seeds
Optional Add-Ins
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts or almonds
- Pinch of salt
Instructions
Step 1: Prepare the Oven
- Preheat your oven to 180°C (350°F).
- Lightly grease a small loaf pan or 7-inch (18 cm) cake pan, or line it with parchment paper.
Step 2: Blend the Base
- Place the bananas, raisins, eggs, yogurt (or sour cream), and cocoa powder into a blender.
- Blend until smooth.
Step 3: Mix the Batter
- Transfer the blended mixture to a bowl.
- Stir in the oats and baking powder.
- Fold in the grated apple.
- Let the batter rest for 5 minutes so the oats can absorb some moisture.
Step 4: Bake
- Pour the batter into the prepared pan.
- Sprinkle pumpkin seeds over the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 5: Cool and Serve
- Allow the cake to cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice and enjoy.
Nutrition Information
Makes 8 servings
Approximate nutrition per serving:
| Nutrient | Amount |
|---|---|
| Calories | 95–110 kcal |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fiber | 2.5 g |
| Sugars (natural) | 6 g |
| Fat | 2.5 g |
| Saturated Fat | 0.8 g |
| Sodium | 70 mg |
Values are estimates and will vary based on ingredient brands and portion sizes.
Storage
- Room Temperature: Up to 1 day in an airtight container.
- Refrigerator: Up to 5 days.
- Freezer: Up to 2 months. Wrap individual slices and thaw overnight in the refrigerator.
Tips for Success
Use very ripe bananas for maximum sweetness.
Finely grate the apple so it blends evenly into the batter.
For a richer chocolate flavor, add an extra tablespoon of cocoa powder.
If the batter seems too thick, add 1–2 tablespoons of milk.
Toast the pumpkin seeds before topping for extra crunch.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes. Quick oats work well and create a slightly softer texture.
Can I make this cake dairy-free?
Yes. Replace yogurt or sour cream with a dairy-free yogurt alternative.
Can I make it without eggs?
You can try replacing each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water), though the texture will be denser.
Is this cake gluten-free?
It can be if you use certified gluten-free oats and verify all other ingredients are gluten-free.
Can I add nuts?
Absolutely. Chopped walnuts, pecans, or almonds pair well with the chocolate and banana flavors.
Why is my cake too moist?
The moisture content of bananas and apples varies. If needed, bake for an additional 5–10 minutes.
Can I use another fruit instead of apple?
Yes. Finely chopped pear works especially well.
Recipe Q&A
Q: Does this cake taste very sweet?
A: It has a mild natural sweetness from the bananas, raisins, and apple rather than the intense sweetness of traditional cakes.
Q: Can I serve it for breakfast?
A: Yes. It contains oats, fruit, eggs, and yogurt, making it suitable as a breakfast bake.
Q: What can I serve with it?
A: Greek yogurt, fresh berries, nut butter, or a cup of coffee or tea.
Q: Can children enjoy this recipe?
A: Yes. It’s made from simple ingredients and contains no refined sugar.
Q: Can I double the recipe?
A: Yes. Double all ingredients and bake in a larger pan, adding approximately 5–10 minutes to the baking time.