Breakfast Banana Cake

1 ½ cups all-purpose flour

½ cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon, or to taste

½ cup brown sugar

2 eggs, beaten

1 cup bananas, sliced

1 teaspoon vanilla extract

1 tablespoon grated orange zest

½ cup melted butter

¼ cup flaked coconut

¼ cup sliced almonds, or as needed

Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch round cake pan. Combine the flour, oats, baking soda, salt, and cinnamon in a mixing bowl; set aside.

Beat the brown sugar, eggs, bananas, vanilla extract, orange zest, and butter in a bowl until smooth. Stir the dry mixture into the egg mixture until smooth; fold in the coconut and almonds. Pour into the prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.