Prep 0 mins
Cook 0 mins
- 2 cups all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup butter, room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1⁄2 cups bananas, mashed
- 3⁄4 cup buttermilk
- In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg.
- In large bowl, with electric mixer, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.
- Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan.
- Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean.
- Cool completely on cake rack.
- Ice with Caramel Fudge Frosting.
- Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan.
- Stir in brown sugar.
- Heat to boiling, stirring constantly.
- Boil and stir over low heat 2 minutes.
- Stir in milk.
- Heat to boiling.
- Remove from heat. Gradually stir in icing sugar.
- Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.
This cake didn't rise much. Also the temperature of 350F. is too high. The cake burned, possibly because I used a teflon coated cake pan. I did turn heat down to 325 but the damaged was already done.
A nice snack cake with chewy texture. I used a few tablespoons less sugar in the cake simply because I ran out, but the cake was fine. I think if I'd added it per the instructions, the cake might have been too sweet with the frosting. Next time I will add chopped walnuts as well. I made half the recipe and baked it in a 9" x 5" x 3" loaf pan for 40 min.
Wonderful cake. I doubled the recipe to serve a crowd and everyone loved it. Contrary to another reviewer's experience, my cake rose well and I cooked it at 350f with no problems. The icing was easy to make. I will be making this again.
To the reviewer who couldn't make this cake because she had no buttermilk - just add a tbsp vinegar or lemon juice per cup of milk, wait 5 minutes and you've got a perfect equivalent. I never buy buttermilk when it's this easy.
I think the only thing I might do next time is add a little more banana if I have it on hand. Thanks for the recipe which I've had on hand for years and finally got to use!