Mash two bananas in a large bowl.
Add 150g of oat flakes, 350ml of plant-based milk, 2 tablespoons of shredded coconut, and a pinch of salt.
Mix everything well until you get a homogeneous mixture.
Pour the mixture into a baking dish.
Add pieces of dark chocolate and raspberries on top as desired.
Bake in a preheated fan oven at 180°C for about 20-30 minutes.
Store in the refrigerator for up to 3 days. Reheat before serving, if necessary.
Serve warm, optionally with an additional drizzle of agave syrup.
Italy, Campania
| Energy (kcal) | 179.48 |
| Carbohydrates (g) | 22.35 |
| of which Sugars (g) | 7.92 |
| Fat (g) | 7.33 |
| of which Saturates (g) | 3.99 |
| Protein (g) | 6.17 |
| Fiber (g) | 2.42 |
| Sale (g) | 0.09 |
