This is a simple flourless cake, pretty good to have at breakfast.
240g rolled oats (I used one cup, 240ml)
1/2 cup corn oil
4 not-so-large bananas, or 3 large ones
1 1/2 cup brown sugar
1/2 level teaspoon powdered ginger
1 teaspoon powdered cinnamon
1 pinch salt
1 tablespoon baking powder
I processed bananas/ oil/ eggs/ sugar in the blender.
In a bowl, I mixed the oats with the ginger, cinnamon and salt, then adding the banana mixture.
I stirred to make it smooth, and let the batter rest for 10 minutes.
After that, I mixed in the baking powder and baked it for 40 minutes in preheated oven at 180oC (medium heat), in greased tins.
It yielded one loaf pan and 6 mini cakes (80ml capacity tins).
Just one nice tip: DO NOT open the oven before the time. That would make your cake flat and soggy.