2 cups regular oats, processed into a flour
½ cup regular oats (not processed)
½ cup dark brown sugar, packed firmly
1 tsp baking powder
½ tsp sea salt
⅛ tsp ground cloves
⅓ cup applesauce
¼ cup almond milk
¼ cup + 1 Tbsp Baker’s angel flake coconut, sweetened
½ Tbsp coconut oil, melted (or other light tasting oil)
1 tsp pure almond extract
2 medium very ripe bananas, peeled
¼ cup dark chocolate chips
¼ cup walnuts, chopped (optional)
Directions
1 Preheat oven to 350 degrees and lightly grease a 8 inch (4 cup) casserole dish or 8 inch cake pan. Take 2 cups of regular oats and process them in a food processor until our like consistency.
2 In a large bowl, whisk together the dry ingredients: oats, sugar, baking powder, salt and ground cloves.
3 In another bowl, mix together the applesauce, milk, coconut, oil and almond extract. Add in the two peeled bananas and smash into the wet ingredients until smooth.
4 Add the wet mixture to the dry and stir until just combined. Now fold in the chips and optional walnuts.
5 Spread into prepared pan and bake for 36 minutes at 350 F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove. Sprinkle with the remaining 1 Tbsp of coconut.
Nutrition Information
Per Serving (1/9 of cake)
Calories: 213
Fat: 6g
Saturated Fat : 1.5g
Carbohydrates: 36g
Fiber: 3g
Sugars: 20g
Protein: 3g
SmartPoints value : 9
