Chocolate Banana Oat Cake

Serves: 4 pax

High Fiber, Low Carbs

A moist, high-fiber, low-carb banana oat cake topped with dark chocolate and fresh banana — a guilt-free sweet treat perfect for breakfast or snack time.

  • Ingredients

    "Blend 1:
    1 cup oat
    1/4 tsp salt
    1 tsp baking powder
    1/4 tsp baking soda

    In baking bowl:
    1 tbsp sweetener
    2 pieces eggs
    2 pieces banana, mashed
    2 tbsp vegetable oil
    1 tsp vanilla essence

    Topping:
    1 small bowl dark choco coins
    1 piece banana, sliced into rounds"

  • Preparation

    "1. Grind the oats with the ""blend 1"" ingredients until they reach a fine, flour-like consistency.
    2. In a separate bowl, mash the bananas.
    3. Add the egg to the mashed bananas. Whisk or stir until well combined.
    4. Add the sweetener, vegetable oil, and vanilla essence. Stir again until the mixture is uniform.
    5. Gradually pour the dry ingredient mixture into the wet ingredients while stirring gently until the batter is smooth and lump-free. Do not overmix.
    6. Lightly grease the mini rice cooker pot with oil or line it with baking paper cut to fit the bottom of the pot.
    7. Pour the batter into the pot and level the surface using a spoon.
    8. Sprinkle dark chocolate coins over the batter and arrange banana slices on top as a garnish.
    9. Close the lid and press the ""Cook"" function. Let it cook for one full cycle, which usually takes about 15–20 minutes.
    10. Once the rice cooker switches to ""Warm,"" let it sit for 5 minutes. Then, press ""Cook"" again to continue baking for another 5–10 minutes to ensure the center is fully cooked.
    11. Insert a skewer or a thin knife into the center of the cake. If it comes out clean, the cake is done. If it is still wet, repeat for another short 5-minute cycle.
    12. Let the cake cool in the pot for 10 minutes before flipping it out to prevent it from breaking."

Watch the recipe

Baking a cake in a rice cooker sounds unlikely until you try it — the enclosed heat works surprisingly well for a dense, moist batter like this one. Ground oats stand in for flour, giving the cake a slightly nutty base and a meaningful fibre boost compared to a standard sponge.

Mashed banana and a modest amount of sweetener keep it naturally sweet without leaning on refined sugar, while a top layer of dark chocolate coins and fresh banana slices adds just enough indulgence to make it feel like dessert rather than a health snack in disguise.

The "Cook, rest, Cook again" method used here matters more than it looks — most rice cooker cakes fail because the centre stays raw, and this two-stage bake solves that without needing an oven. Cut into slices for four, it's a high fibre, low carb treat suited to breakfast, an afternoon snack, or anywhere you'd normally reach for a shop-bought cake.

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