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No-Bake Chocolate Banana Oat Cake

No-Bake Chocolate Banana Oat Cake

A simple, flour-free dessert that layers toasted oats blended with ripe bananas and cocoa, topped with a creamy cheese filling and a sugar-free chocolate glaze. This no-bake treat is naturally sweet, chocolaty, and comes together quickly without an oven, making it perfect for a healthy homemade indulgence.

  • Servings: 10
  • Prep: 20 min
  • Cook: 12 min

Ingredients

  • 3 cup quick oats
  • 4 tbsp cocoa powder
  • 1 tbsp ground cinnamon
  • 1 pinch salt
  • 2 tbsp almond, chopped
  • 3 unit banana, mashed
  • 2 tsp honey
  • 3 unit banana, sliced
  • 300 g cream cheese
  • 1 tsp honey
  • 1 tsp vanilla extract
  • 75 g sugar-free dark chocolate
  • 1 tbsp coconut oil
  • 2 tbsp hazelnut, chopped

Instructions

  1. Place the quick oats in a large skillet over medium heat. Toast, stirring now and then, for 5–7 minutes until fragrant and lightly browned; immediately transfer to a bowl to prevent further cooking.
  2. To the warm oats, add a pinch of salt, the cocoa powder and ground cinnamon. Stir until everything is evenly blended.
  3. Chop the almonds in a food processor until they’re in small pieces. Add them to the oat mixture and mix well.
  4. Peel and slice three ripe bananas into small chunks. Mash them with honey until smooth and free of large lumps.
  5. Fold the mashed bananas into the oat and cocoa mixture until you have a thick, uniform batter. Divide this mixture into two equal portions and set one portion aside.
  6. Butter an 8-inch (20 cm) springform pan on the bottom and sides. Press one half of the oat mixture evenly into the pan, using a spatula and the bottom of a glass to compact it into a solid base.
  7. In a separate bowl, combine the cream cheese (or ricotta) with honey and vanilla extract. Stir until the mixture is smooth and creamy.
  8. Slice the remaining three bananas into even rounds and arrange them in a single layer over the oat base.
  9. Spoon a thin layer of the cream mixture over the banana slices to fill in gaps, then spread the remaining cream evenly on top.
  10. Sprinkle the reserved oat mixture over the cheese layer. Gently press down with a spoon and a glass base to level the top.
  11. Refrigerate the cake for 30 minutes to allow the layers to firm up.
  12. Meanwhile, finely chop the dark chocolate. Melt it in a heatproof bowl set over simmering water, stirring until just melted. Remove from heat and stir in the oil until smooth. Let the glaze cool to about 35–38 °C (95–100 °F) for perfect drips.
  13. Take the chilled cake from the fridge and slowly pour the cooled chocolate glaze over the top, letting it drip down the sides. Scatter the chopped hazelnuts across the surface.
  14. Return the cake to the refrigerator and chill for another 1–2 hours until the layers are fully set. Slice and serve.

Nutrition (per serving)

  • Calories: 358 kcal
  • Protein: 8 g
  • Carbohydrates: 42 g
  • Fat: 19 g
  • Fiber: 6 g