Fudgy, chocolatey banana cocoa oatmeal cake made with oat flour and naturally sweetened with ripe bananas. Gluten-free and wholesome.

Scale

3 ripe bananas

2 cups oat flour

1/3 cup cocoa powder

1/3 cup maple syrup or honey

1/4 cup melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup dark chocolate chips

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1. Preheat oven to 350°F and line baking pan.

2. Mash bananas in bowl.

3. Mix in maple syrup, oil, eggs, and vanilla.

4. Add oat flour, cocoa, baking powder, baking soda, and salt.

5. Fold gently until combined.

6. Pour into pan and bake 25–30 minutes.

7. Cool completely before slicing.

Use very ripe bananas.

Do not overbake for fudgy texture.

Store airtight up to 5 days.