If you haven’t tried this oat cake with banana and coconut, you don’t know what you’re missing!
Oat Cake with Banana and Coconut
Servings
14
servingsPrep time
30
minutesCooking time
45
minutesThe union of flavors makes this oat cake with banana and coconut an irresistible temptation!
Ingredients
6 ripe midget bananas
3 cups rolled oats (flaked)
1 cup(s) desiccated coconut
1 tablespoon chemical yeast
1/2 cup (tea) of oil
200 ml of coconut milk
Peels of 6 mashed bananas
4 tablespoons of butter or margarine (60 grams)
2 sliced bananas
1 teaspoon(s) vanilla extract
3/4 cup brown sugar (tea)
1/2 can of cream
20 grams of grated coconut
Directions
- Remove the peels from the bananas, chop the peels and set aside.
In a bowl, mash 6 bananas well, add the oil, coconut milk and mix well.
Put the grated coconut and mix again. - Add rolled oats and mix well.
Add the chemical yeast and stir until the mixture is smooth and homogeneous.
Transfer the dough to a greased mold and smooth the surface. - Bake the dough in a preheated oven at 180º₢ for about 40 to 45 minutes and set aside.
In a pan put the brown sugar, butter and mix over medium heat until everything melts.
Put the chopped peels and stir until caramelized. - Add the vanilla, milk cream and stir some more.
Add the 2 bananas in slices, stir a little more and add the mixture over the cake.
Sprinkle grated coconut on top and the cake is ready to serve.
