Easy Banana Chocolate Oat Cake Recipe – Microwave Baking

Last Updated on 2 months by Neha Deshmukh

Easy Banana Chocolate Oat Cake Recipe – Microwave Baking

Hey everyone! If you’re anything like me, sometimes you just need a little something sweet, and you need it fast. This microwave banana chocolate oat cake is my go-to for those moments. It’s unbelievably easy, comes together in minutes, and honestly? It tastes like a hug in a mug (or a slice, in this case!). I first made this when my kids were craving cake but I was short on time – it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average cake recipe. It’s quick, requires minimal effort, and uses ingredients you probably already have in your pantry. Plus, the oats add a lovely texture and a subtle nutty flavour that complements the chocolate and banana beautifully. And the best part? No oven required! Perfect for small kitchens, hot days, or when you just can’t be bothered with the fuss of traditional baking.

Ingredients

Here’s what you’ll need to whip up this delightful cake:

• 1 ¼ cups + 2 tbsp All Purpose Flour (approx. 160g)
• ½ cup Oats powder (approx. 60g)
• 1 ¼ cups Icing sugar (approx. 150g)
• 3 tbsp Cocoa powder (approx. 30g)
• 4 tbsp Unsweetened Cocoa powder (approx. 40g)
• 1 ½ tbsp Baking powder (approx. 15g)
• 1 ½ tbsp Baking soda (approx. 15g)
• Pinch of Salt
• ¾ cup + 2 tbsp Butter (approx. 170g), melted
• ½ cup Milk (approx. 120ml)
• 2 Eggs
• 1 tbsp Vanilla essence (approx. 15ml)
• 3 ripe Bananas
• As needed Colored Sprinkles
• As needed Chocolate Chips

Ingredient Notes

Let’s talk ingredients for a sec! Using oats powder isn’t just about adding fibre – it gives the cake a really lovely, slightly chewy texture. If you’re watching your sugar intake, you can reduce the icing sugar a little, but it does help with the cake’s tenderness.

I prefer using a good quality dark cocoa powder for a richer chocolate flavour. The unsweetened cocoa powder really deepens the chocolate notes. Don’t skip it!

And finally, microwave baking is a game-changer. It’s super fast, but it can be a little different than oven baking. We’ll cover tips to avoid a dry or rubbery cake later on.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, grease a microwave-safe cake pan and muffin molds with butter, then dust with flour. This prevents sticking and makes for a clean release. Set these aside – we’ll need them shortly.
2. In a large bowl, sift together the all-purpose flour, oats powder, icing sugar, cocoa powders, baking powder, baking soda, and salt. Sifting is important! It gets rid of any lumps and ensures everything is evenly distributed. Repeat this 2-3 times for the best results.
3. Now, let’s tackle the wet ingredients. Blend the bananas into a smooth puree. In a separate bowl, whisk together the eggs, vanilla essence, milk, and banana puree. Once everything is well combined, stir in the melted butter until it’s fully incorporated.
4. Create a well in the centre of the dry ingredients. Pour in the wet mixture. Gently fold everything together until just combined. Be careful not to overmix – a few lumps are okay! Overmixing can lead to a tough cake.
5. Pour the batter into the prepared cake pan and muffin molds. Tap them gently on the counter to release any trapped air bubbles. If you’re feeling fancy, sprinkle the top with coloured sprinkles or vermicelli.
6. Cover the cake pan tightly with cling film. This helps to trap moisture and ensures even cooking. Microwave on high (1200W) for 4 minutes. To check if it’s done, insert a skewer into the centre – if it comes out clean, it’s ready! Let it cool in the pan for about 5 minutes before transferring it to a wire rack.
7. For the muffins, microwave for 1-1.5 minutes. Let them cool completely on a wire rack before serving. A sprinkle of chocolate chips on top is always a good idea!

Expert Tips

Microwave baking can be a little tricky, so here are a few things to keep in mind:

• Don’t Overcook: Microwaves cook quickly, so keep a close eye on the cake. Overcooking will result in a dry, rubbery texture.
• Even Cooking: Make sure your microwave is working properly and that the cake is positioned in the centre for even cooking.
• Cooling is Key: Letting the cake cool slightly before removing it from the pan helps it to set and prevents it from crumbling.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a plant-based butter and milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I find a blend with xanthan gum works best for texture.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, comforting flavour. My grandmother always added a tiny bit of cardamom!
• Festival Adaptations: For birthdays, decorate with frosting and candles. For Diwali, you could use festive sprinkles and edible glitter.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai alongside is the perfect pairing!

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. It’s best enjoyed within a couple of days for optimal freshness.

FAQs

Let’s answer some common questions:

• Is this cake best served warm or cold? Honestly, both! Warm, it’s gooey and comforting. Cold, it’s a bit more firm and perfect for a quick snack.
• Can I use overripe bananas in this recipe? Absolutely! Overripe bananas are actually better – they’re sweeter and easier to mash.
• What if I don’t have oats powder – can I make my own? You can! Simply grind rolled oats in a blender or food processor until they reach a fine powder consistency.
• Can I bake this in a conventional oven? Yes, you can! Bake at 180°C (350°F) for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
• How do I prevent the cake from becoming dry in the microwave? Don’t overcook it! Start with the minimum cooking time and add more in 30-second intervals if needed. Covering the pan with cling film also helps to retain moisture.

Enjoy! Let me know how it turns out in the comments below. Happy baking!