Serving: Enjoy a slice of this banana oatmeal chocolate cake as a snack or with a cup of coffee or tea. It’s also great as a healthier dessert option.
Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. You can also freeze slices for up to 3 months.
Variations:
Add-ins: Add dried fruits like raisins or cranberries, or swap the walnuts for pecans or almonds.
Gluten-Free Version: Use a gluten-free flour blend to make this cake gluten-free.
Dairy-Free: Substitute the milk with a non-dairy option like almond or oat milk, and use dairy-free chocolate chips.
FAQ:
Can I use a different sweetener?
Yes! You can substitute the brown sugar with honey, maple syrup, or a sugar substitute like stevia or monk fruit sweetener.
Can I make this cake without walnuts?
Absolutely! You can omit the walnuts or replace them with your favorite nuts or seeds.
Can I make this cake in advance?
Yes, this cake stays moist and delicious for a couple of days. It’s great for meal prepping and can even be frozen for later enjoyment.
Enjoy your Banana Oatmeal Chocolate Cake with Walnuts—a nutritious, delicious, and satisfying treat!
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