Prep 5 mins
Cook 35 mins
This is a rather unusually-flavored, but very good, cake. I think it would work well for bridal or baby showers--a good change from plain yellow or chocolate cake. The batter in this may seem runny, but that's how it's supposed to be before you put it in the oven!
- 354.88 ml mashed very ripe bananas (4 medium)
- 177.44 ml sugar
- 158.51 ml vegetable oil
- 158.51 ml buttermilk
- 4.92 ml vanilla
- 1 large egg
- 314.66 ml all-purpose flour
- 236.59 ml quick-cooking oats or 236.59 ml oats
- 9.85 ml baking soda
- 7.39 ml ground cinnamon
- 4.92 ml baking powder
- 2.46 ml ground cloves
- 158.51 ml chopped nuts
- 158.51 ml raisins
- Heat oven to 350 degrees F.
- Grease rectangular pan with shortening.
- Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
- Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
- Stir in chopped nuts and raisins.
- Spread batter in pan.
- Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
- Cool completely on wire rack.
Very good. Nice and moist cake. I was afraid that I had done something wrong as it was pretty runny, but it turned out just perfect. I topped it with banana frosting-Yummy. I didn't add the nuts and I used canola oil instead of veg.
I made this & took it to a class. Everyone loved it. I used regular oats also. worked great. Topped with a cream cheese frosting and sprinkled walnuts over top. Highly recommend..
Really good cake! Took no time at all to put together & get into the oven. I used 2/3 cup of mixed dried fruit bits for the raisins, otherwise followed the recipe exactly. The cake came out very moist, and I topped it with some leftover cream cheese frosting. Yummy! Thanks for posting! -M