Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Cream the coconut oil and sugars. Add the eggs, vanilla, and bananas. Beat until creamy.
3. Place the oats in a blender or food processor and pulse into oat flour. It's ok if it still has chunks of oats.
4. Sift together the salt, baking soda, cinnamon, flour, and oat flour. Add the dry ingredients alternately with the buttermilk. Beating after each addition. Do not over beat.
5. Stir in the chocolate chips by hand. Pour the batter into the prepared pan. Bake for 30-33 minutes. Test the cake with a toothpick. When it comes out mostly clean, the cake is done. Let cool completely on a wire rack.
6. Frost the cooled cake with the peanut butter frosting. Cut into 24 squares and top with sprinkles if desired.