Add any large nuts (like almonds or pecans) first and blitz for a few seconds.
Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add the cinnamon and salt, and stir to combine. Place the oats in a large mixing bowl**. The parchment paper will make it easy for you to slice the bars later. Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. Layer Cake: If you want to make a 2 layer cake, divide batter between 2 greased 9-inch cake pans, and bake at 350☏ for 26-30 minutes or until a toothpick inserted in the center comes out clean. Bundt Cake: You can bake this batter in a 10-12 cup bundt pan, but I find it’s not quite as moist when baked in the bundt shape. For about 2 dozen cupcakes, fill the cupcake liners halfway and bake for about 20-22 minutes. Cupcakes: I’ve gotten a few questions about turning this cake into cupcakes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 and 1/2 cups. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. You can make your own DIY version of buttermilk if needed. Buttermilk: Buttermilk is required for this recipe. 
Thaw overnight in the refrigerator, bring to room temperature or serve cold. Frosted cake freezes well, up to 3 months. Bring to room temperature, make the frosting, frost, and serve.
Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months.
Make Ahead Instructions: Prepare cake through step 5. Cover leftover cake tightly and store in the refrigerator for 5 days. This helps sets the frosting and makes cutting easier. Refrigerate for 30 minutes before serving. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar (I add it). Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add 3 cups confectioners’ sugar, vanilla, and salt. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. After about 45 minutes, I usually place it in the refrigerator to speed things up. Remove the cake from the oven and set on a wire rack. Allow to cool completely. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. The cake is done when a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The batter will be slightly thick and a few lumps is OK. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk and mixing each addition just until incorporated. Scrape down the sides and up the bottom of the bowl as needed. Beat on medium-high speed until combined, then beat in the mashed bananas. 
Add both sugars and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs and the vanilla. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.Whisk the flour, baking powder, baking soda, cinnamon, and salt together.I usually just use my mixer for this! Set mashed bananas aside. Preheat the oven to 350☏ (177☌) and grease a 9×13 inch pan.Garnish with green onions and sesame seeds. Top with marinated watermelon, cucumber, radishes, edamame and avocados.
To serve: Divide rice among four bowls. If desired, make a sauce by stirring 2 tablespoons of the leftover marinade into mayonnaise. Using a slotted spoon, remove watermelon from marinade. Slowly pour in vegetable oil, whisking until emulsified. In a medium bowl, whisk together lime zest and juice, soy sauce, rice vinegar, ginger and honey. 4 cups hot cooked short-grain white rice. ½ cup vegan or regular mayonnaise (optional). 6 cups watermelon, cut into 1/2- to 3/4-inch cubes.
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