Chocolate Chip Banana Oat Cake

Ingredients

• Vanilla extract

  3 ⅛ tsp or 13g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  ⅓ cup or 81g

• Almond milk

  Plain

  ¼ cup or 60g

• Banana

  Raw

  3 medium or 354g

• Coconut oil

  2 tbsp or 27g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Salt

  Table

  1 ½ tsp or 9g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Sugar

  White, granulated sugar

  31 ¾ tbsp or 400g

• Nutmeg

  Spices, ground

  ⅜ tsp or 0.9g

• Semisweet chocolate

  Candies

  ½ cup chips (6 oz package) or 84g

• Brown sugar

  ½ cup unpacked or 73g

• Oats

  2 ½ cup or 390g

Directions

1. 1. Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8” cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency. 2. In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt). 3. In another bowl, mix together the oil, applesauce, almond milk, and vanilla. 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, optional walnuts, and the chopped banana. 5. Spread into prepared pan and bake for 36 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove. 6. Once fully cooled, slice and top with PB Banana Glaze (see below). Store in the fridge for up to 3 days. Makes 8-10 servings.

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