Heat oven to 190–200 °C. Mix oats, salt, coconut oil, honey, and water in a bowl. Knead with your bare hands to make the crumble. Grab a round cake tin (⌀ 20–25 cm).

Smear some coconut oil all around the tin and pour the crumble. Press it to the tin with your bare fingers. If there’s too much of it, cover the sides of the pan.

Place the tin in preheated oven and bake for 15–20 mins. When ready, leave it at room temperature to cool down.

Melt peanut butter in a double boiler or in a microwave.

Pour all the melted peanut butter onto the crust, grab a spoon, and spread it all around. Peanut butter can be sturdy, but the layer doesn’t need to be perfect.

Slice bananas and top the peanut butter layer, starting from the middle.

Mix cream cheese with honey and spread it onto the banana layer. Place the cake in the fridge for at least 2 hours.