For the cake
1½ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
a pinch of salt
½ cup sugar
½ cup oil (neutral-tasting)
¾ cup dulce de leche
2 very ripe bananas
½ cup milk
2 tsp vanilla essence
¼ cup rolled oats
1 sliced banana
Grease and dust an 8" round pan or a 12-hole muffin tin. Preheat the oven at 180°C/350°F.
Sift the flour, baking powder, baking soda, cinnamon and salt together into a bowl.
In a blender, add sugar, oil, dulce de leche, bananas, milk and vanilla. Blend on high for 2 mins. Scrape down sides.
Add the sifted flour mixture and blend for a minute, scraping the sides down midway. At this point, I check for two things: 1. The batter should be smooth and have no lumps. 2. It should taste sweet with a nice caramel flavor. You can adjust your batter accordingly.
Immediately stir in the rolled oats and pour the batter into the prepared pan. Top with banana slices and bake at 180°C/350°F.
In about 20 minutes, you can insert a toothpick in the center of the muffin to check whether it is done or not. If the toothpick comes out clean with few cake crumbs then your cake is ready. If the toothpick has some batter stuck to it, let it bake for a few more minutes.
Once out of the oven, let it cool before unmolding. Happy Baking!