Preheat your oven to 350°F (180°C). Grease a 7-inch or 8-inch round baking pan with butter or oil.
vegetable oil or butter for greasing the pan
In a mixing bowl, lightly whisk together the eggs and sugar. Then, add the mashed banana, vanilla, and oil, coconut and mix until combined.
1 cup mashed banana, ⅓ cup brown sugar, 2 large eggs, 2 tablespoons desiccated coconut, 1 teaspoon pure vanilla extract, ½ cup vegetable oil
Next, stir in the rolled oats until well combined with the wet ingredients.
1 cup old fashioned rolled oats
In a separate bowl, mix together the dry ingredients: flour, baking soda, and salt. Sift this mixture into the bowl with the wet ingredients, and combine everything together.
⅔ cup GF flour blend, 1 teaspoon baking soda, ¼ teaspoon kosher salt
Pour the batter into the prepared baking dish and bake for 30 minutes. Allow the cake to cool in the pan for 10 minutes.
While it's cooling, prepare the topping glaze by melting chocolate and oil together using either a double boiler or microwave in 30-second increments. Transfer the melted chocolate to a pastry piping bag.
2 ounce roughly chopped dark chocolate, 1 teaspoon olive oil or coconut oil
Once the cake has cooled slightly, remove it from the pan and drizzle with the melted chocolate. Sprinkle some coconut on top, if desired. Slice and serve. Alternatively, you can serve the cake with a drizzle of honey instead of chocolate.
1 teaspoon desiccated or shredded coconut
