Dessert with Oats, Cocoa and Banana Ingredients:

2 ripe bananas
Ground cinnamon (optional)
30 g cocoa (about 2 tablespoons)
250g oats (about 3 cups), sautéed over medium heat for 2-3 minutes, stirring constantly
Odorless vegetable oil (to lubricate the mold)
1 banana
100 g chocolate (unsweetened)
1 teaspoon sunflower oil
Chopped walnuts (optional, to decorate)
 

Dessert with Oats, Cocoa and Banana Directions:

We start by preparing the base of our cake. To do this, we take the ripe bananas and mash them until we obtain a smooth puree. If we wish, we can add a touch of ground cinnamon to intensify the flavor.
In a large container, combine the mashed bananas with the cocoa and previously sautéed oats. We mix well until we obtain a homogeneous and soft dough. This mixture will be the base and filling of our cake.
We divide the resulting mixture into two equal parts.
We prepare a 16 cm cake pan, lubricate it with a little odorless vegetable oil to prevent the dough from sticking.
We insert the first part of the mixture into the mold, pressing gently so that it is well distributed and compact.
We cut the banana into thin slices and distribute them over the first layer of dough in the mold.
We cover with the second part of the mixture and smooth the surface with a spatula or spoon.
We put the cake in the refrigerator and let it rest for at least 1 hour, or if we are in a hurry, we can place it in the freezer for about 15 minutes to harden.

Coverage
Meanwhile, we melt the sugar-free chocolate in a bain-marie or in the microwave, adding a teaspoon of sunflower oil to give it shine and make it easier to handle.
We take the cake out of the refrigerator or freezer and carefully unmold it.
We cover the surface of the cake with the melted chocolate, letting it fall naturally over the edges.
If we wish, we can decorate with chopped walnuts to give it a crunchy touch and even more flavor.

I await your comments! Enjoy!