1cup (240g) mashed bananas, about 3 medium(make sure to use very ripe ones)
2eggs,beaten
1teaspoonvanilla extract
1cup raspberries or blueberries (optional)
¼cupcoconut oil (optional, see note)
Dry Ingredients
2cups(200g) rolled oats
1 ½teaspoonbaking powder
½teaspoonbaking soda
1teaspooncinnamon
Instructions
Preheat oven to 350° Fahrenheit. Grease or line cake pans with parchment paper.
Add oats to a food processor or blender and blend into a flour. You can also use oat flour if you have it. Combine with the rest of dry ingredients.
In a separate bowl, combine all the wet ingredients together.
Combine dry and wet ingredients and mix until everything's well incorporated.
Evenly distribute the batter into three 5 inch cake pans. Bake for 25-30 minutes, until inserted toothpick comes out clean.
Let the cakes cool slightly in the pan for about 5 minutes before transferring to a wire rack to cool completely.
In the meantime prepare the frosting of choice(see note).
Slice the rounded top off of each cake to create a flat surface. Add dollops of frosting to first layer of cake and spread evenly. Place the second layer on top and repeat. You can go a step further and frost the entire cake.
Video
Notes
Several readers have shared that they added oil for added flavor and to make the cake extra moist. You can decide whether to add or leave out. For the frosting:Choose any of of these options
Cream Cheese - Soften an 8 ounce block at room temperature for at least an hour. Transfer to a bowl, and using an electric or stand mixer, beat until fluffy.
Coconut Cream - First, refrigerate a 15 ounce can of FULL FAT coconut cream (not milk!) overnight. I personally love the Aroy-D brand. DON'T shake. Carefully scoop out the cream at the top, leaving the liquid at the bottom of the can. Add to a bowl, and using an electric or stand mixer, beat until light and fluffy.
Whipped Cream - Beat 1 cup of heavy whipping cream. Using an electric or stand mixer, beat until it's the consistency of whipped cream.
Greek Yogurt - I don't recommend regular yogurt as the consistency is too thin. You will need 1-2 cups depending on how much of the cake you want to frost.
To any of these options, you can add some vanilla extract, maple syrup, date syrup, and/or freeze-dried fruits for flavor and color.