Recipe by ReeLani
Bananas and chocolate come together happily in this cake which is a favorite of mine. I make this often for church functions. NOTE: I've made this with both quick cooking and old fashioned oats and have had better response to the quick cooking kind. The old fashioned oats stay a little cruncy after the cake is baked which puts some people off.
Top Review by *Parsley*
This cake is very moist and delicious. I, too, used regular-sized chocolate chips. I also realized that I had no buttermilk, so I used vanilla yogurt in place of it. This is a perfect cake to make for picnics/potlucks, since it would travel well, no messy icing, etc. I think it would taste just as good without the nuts on top, if there are those with nut allergies. Thanx for sharing this. I will make it again!
- 236.59 ml granulated sugar
- 236.59 ml butter, softened
- 2 eggs
- 118.29 ml buttermilk
- 236.59 ml mashed ripe banana (approx. 2 medium)
- 4.92 ml vanilla extract
- 473.18 ml all-purpose flour
- 236.59 ml uncooked oats
- 7.39 ml baking soda
- 2.46 ml salt
- 236.59 ml miniature chocolate chip
- 118.29 ml chopped walnuts
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease and lightly flour a 9 x 13-inch baking pan.
- In a large mixing bowl combine sugar, margarine and eggs, then stir in buttermilk, bananas and vanilla extract.
- In another bowl combine flour, oats, soda and salt, and then mix into the banana mixture.
- Gently stir in chocolate morsels and spread in prepared baking pan.
- Sprinkle with walnuts.
- Bake 30-35 minutes.
- Cool completely on wire rack.
- Keeps quite awhile in the refrigerator.