Giant Cookie-Coffee Cake

ABOUT THE RECIPE:

It’s a dessert, a snack and a breakfast treat – all rolled into one simple, mouthwatering recipe! No matter what time of day you serve it, you’re gonna love it.

Makes 6 to 8 servings

INGREDIENTS:

• ½ to 1 teaspoon vegan buttery spread (to coat cake pan)
• 2 very large, ripe bananas, peeled
• ½ cup light or dark brown sugar 
• ¾ cup old fashioned or quick cooking rolled oats (use gluten-free if needed)
• ½ cup whole wheat flour or oat flour (use gluten-free oat flour or a 1-1 flour, if needed)
• ½ cup raisins
• ½ cup unsweetened shredded dried coconut
• 1/3 cup chopped walnuts (use sunflower seeds for nut-free)
• ¼ cup vegan dark chocolate chips (55% to 70% cacao)

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Liberally coat a 9-inch round cake pan with vegan buttery spread.

Put the bananas in a medium-sized bowl and mash until almost smooth, using a potato masher or large fork. Add the brown sugar; stir until incorporated. Beat the bananas and sugar together for 30 to 40 seconds, until the mixture is fluffy and smooth, using a hand beater or vigorously stirring with a wooden spoon. Stir in the oats, flour, raisins and coconut; mix until combined. Pour the mixture into the prepared pan and smooth the top with a rubber spatula. Bake for 25 minutes. 

Meanwhile, put the walnuts and chocolate chips in a small bowl and stir to combine. Remove the pan from the oven and sprinkle the walnuts and chocolate chips evenly over the cake, gently pressing them into the top, so they will adhere to the cake as it continues to bake. Return the pan to the oven; bake for an additional 5 to 7 minutes, or until the cake is almost firm and golden around the edges. 

Put the pan on a wire rack and loosen the sides with a knife. Cool for 10 to 20 minutes. Cut into wedges and serve. Covered and stored in the refrigerator, leftover cake will keep for 2 to 3 days.