Instructions:
First, prepare the dry ingredients. Blend the oats in a blender until you get a grainy texture, but not too fine. Then, do the same with the shredded coconut, keeping larger pieces for texture. In a bowl, mix the oats, coconut, and baking powder. Set aside.
Next, prepare the wet ingredients. In another container, mash the ripe bananas until they form a creamy puree. Add the egg (or chia egg substitute) to the banana puree and mix well. Gradually add water or milk to adjust the consistency of the mixture.
Then, combine the ingredients. Add the dry ingredients to the wet ones, sifting them for a more uniform texture if desired. Mix gently until you form a homogeneous dough. If necessary, adjust the consistency with more water until the dough is thick but easy to spread.
Afterward, cook the bread. Grease a glass frying pan well with oil or butter. Pour the dough into the pan and spread it evenly with a wet spoon. Decorate the surface with slices of less ripe banana and, if desired, add nuts, raisins, or blueberries. Cover the frying pan and cook on low heat for about 10-15 minutes. Check occasionally to avoid burning.
Finally, finish and serve. Let the bread cool in the frying pan before attempting to unmold it. Carefully loosen the edges and flip the bread onto a plate. Serve sliced. The texture will be soft, and the flavor will have the perfect balance of banana and coconut.
