Ingredients

The following ingredients have 8 Servings
  • 1 cup rolled oats
  • 1 cup shredded unsweetened coconut
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups mashed ripe bananas ((from about 3 medium))
  • 3 eggs ((lightly beaten))
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter ((melted and slightly cooled; or coconut oil))
  • 1/4 cup maple syrup
  • 1 recipe Cream Cheese Frosting
  • 8 ounces cream cheese ((softened at room temperature))
  • 2 tablespoons unsalted butter ((softened at room temperature))
  • 2 tablespoons honey ((or maple syrup)
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick spray and line with rounds of parchment paper. Grease again with nonstick spray.
  • Place the oats, coconut, baking powder, baking soda, and cinnamon into the bowl of a food processor. Grind about 30 seconds, or until the oats resemble a coarse flour.
  • Add the bananas, eggs, vanilla, butter, and maple syrup. Process for an additional 30 seconds or until the batter is smooth.
  • Divide the batter between the pans. Bake for 28-30 minutes or until a cake tester inserted into the center of the cake comes out cleanly.
  • Place pans onto a wire rack and let cakes cool completely in the pan.
  • Make the frosting: Use an electric hand-held mixer to beat together the cream cheese, butter, honey (or maple syrup), and vanilla extract. Beat until very smooth.
  • To frost, place one cake onto a plate, top with 1/4-1/3 cup of frosting. Place the second cake on top and spread the remaining frosting over top.
  • Slice to serve.