Peanut Butter Banana Oatmeal Breakfast Cake

• 1- 1/2 cup Oat Flour (see Note)
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 pinch Salt
• 1/2 cups Oil (coconut Or Vegetable)
• 1/2 cups Brown Sugar
• 2 whole Ripe Bananas, Mashed
• 13 cups Milk, Dairy Or Nondairy
• 1 cup Chopped Walnuts
• 1/2 cups Shredded Coconut
• 1/2 cups Dark Chocolate Chips
• 1 cup Peanut Butter
• 1/4 cups Powdered Sugar
• 6 Tablespoons Milk
• 2 Tablespoons Oats For Sprinkling

1. Preheat oven to 350 degrees F and grease an 8x8 baking pan.
2. In a small bowl, whisk together the oat flour, baking powder, baking soda, and salt until combined.
3. In the bowl of a stand mixer, on medium speed, beat together the oil, brown sugar, mashed bananas, and milk until combined.
4. On low speed, add the flour mixture gradually until combined with the banana mixture.
5. Add the walnuts, shredded coconut and chocolate chips, and mix on low until combined.
6. Pour the cake batter into the greased pan and bake at 350 degrees F until golden brown, about 35-40 minutes.
7. Let the cake cool completely before frosting.
8. To make the peanut butter frosting, combine the peanut butter and powdered sugar in a small bowl, and gradually whisk in the milk until a thick frosting is formed.
9. Once the cake has cooled, use an offset spatula to spread the frosting on top of the cake, and sprinkle with oats.
10. Cut into squares, and enjoy!
11. Note: To make the oat flour, process 1-1/2 cups oats in a food processor until the oats become flour.
12. (Make sure the oats are labelled gluten free, if necessary.)

flour, baking powder, baking soda, salt, oil, brown sugar, bananas, milk, walnuts, shredded coconut, chocolate chips, peanut butter, powdered sugar, milk, oats

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/peanut-butter-banana-oatmeal-breakfast-cake/ (may not work)