This yummy cake is heavily based on this cake by the lovely Sweet Tooth Runner but with a few little tweeks and additions :)
First measure out 1/2 cup of normal porridge oats (I used Quaker because we had them in but I normally go for Tesco's Scottish Style)
Pop them in the blender and blend until they're smaller but not powdery like flour
Transfer your oats to a bowl and then put about 1/3 cup back into the blender. Blend these into a fine floury powder and then add them back into the bowl with the rest of the oats. (You can skip this step if you already have oat flour in!)
Take a large ripe banana, break it into chunks and add it to your blender bowl, along with a big heaped dessert spoonful of peanut butter, a tablespoon of jam (I use a no added sugar four Fruits jam) and a quick squeeze of Agave.
Blend until smooth.
Now add 1/2 cup of soya milk, blend quickly again until mixed!
Add about 1 teaspoon of cocoa to your oats, then add in your liquid mixture and mix together.
Pour into a cake tin and bake for around 10-15 minutes on 200-210C.
Remove from the oven, leave for 5-10 minutes, cut into slices and munch munch munch!
You can eat it as it is, or with a little extra jam on orrr (if you're feeling really naughty) with a little Nutella spread ontop!
This morning I got really exciting and added a handful of frozen blueberries before I pour the mixture into the cake tin - it was delicious!
I'm dreaming up all sorts of possibilities for this - tomorrow I think I might try it with thinly sliced pear and a little cinnamon layer on the bottom before I pour in the mixture. Yum yum :)