In a bowl, combine the rolled oats with warm water. Let soak for 10 minutes until the oats soften.
Make the batter:
In another bowl, mash the bananas until smooth. Add the eggs, cocoa powder, baking powder, and vanillin or vanilla extract. Stir well to combine.
Mix the ingredients:
Once the oats have softened, add them to the banana mixture and stir until all of the ingredients are well combined.
Bake:
Preheat oven to 180°F (360°C). Pour the mixture into a greased baking pan or lined with baking paper. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Make the espresso glaze:
While the cake is baking, mix the powdered sugar and espresso in a small bowl until smooth.
Cool and frost:
Once the cake is cooked, remove it from the oven and allow it to cool for 10-15 minutes. Pour the espresso frosting over the top of the cake before serving.
Serving Tips:
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a treat.
Enjoy with a cup of freshly brewed coffee or tea for a delicious afternoon snack.
Cooking tips:
