Chocolate Banana Ponderosa Cake

To make oat flour: pulse 1 1/2 cups rolled oats in a high-powered blender (like a Vitamix or BlendTec) or a food processor until it reaches flour consistency.

Preheat oven to 350 degrees and line an 8x8 baking dish with parchment paper. In a small bowl, combine 1/4 cup coconut sugar and cinnamon. Mix and set aside. In a large mixing bowl, whisk together oat flour, sea salt and baking soda.

In a blender, combine coconut milk, remaining coconut sugar, coconut oil, butter, egg and banana in the order listed. Blend until smooth. Pour mixture into dry ingredients bowl and use a whisk to incorporate ingredients until smooth.

Pour 1/2 of the batter into your prepared baking dish. Spread in an even layer. Sprinkle with 1/2 of your coconut sugar/cinnamon mixture, and top with 1/2 of your chocolate pieces. Add remaining batter to your dish, spread in an even layer and repeat with remaining toppings.

Bake for 50 minutes, or until a toothpick comes out clean. Allow cake to cool for 20 minute before removing from the pan and slicing. I suggest cleaning your knife with a damp towel between slices to keep it from sticking and getting messy.

Cake will keep tightly sealed on the counter for two days, or in the refrigerator up to four days. To enjoy out of the refrigerator, microwave for individual squares for twelve seconds, or heat in the oven at 300 for five minutes.