Banana Oatmeal Cake
"I got this recipe from a good friend. I am not a big coconut fan....but I do love this one!!! Cindy Lynn's recipe for Recipe #39562 is the perfect amount of liquid needed for the topping"
- Ready In:
- 1hr 10mins
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
- 2 cups flour
- 1 cup oatmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄2 cup shortening
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1 1⁄2 cups bananas, ripe (3 - 5)
- 3⁄4 cup buttermilk
-
Topping
- 1⁄4 cup shortening
- 3⁄4 cup brown sugar, lightly backed
- 1⁄3 cup evaporated milk
- 1 1⁄2 cups coconut
- 3⁄4 cup walnuts
directions
- In a bowl, combine the flour, oatmeal, baking powder, salt, nutmeg and the shortening. Cream the shortening with the sugar and eggs.
- Add the dry ingredients to the wet alternating with the banana and buttermilk. Spread into a 9 x 11 baking dish.
- Bake in a 350 oven for 35 - 40 minutes.
- Topping: Combine all the ingredients in a small saucepan. After the cake has cooked for 40 minutes, spread the topping over the cake. Broil with the oven door partially open for 2 minutes. Watch carefully as it could burn.
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Reviews
-
This is a good cake. I will make it again next time I have over-ripe bananas. I changed it to a coffeecake to use ingredients on hand, and used a 14-cup food processor to speed prep time. A small food processor wouldn't work so well, it's a big cake. Changes to the cake part: I used whole wheat pastry flour and mixed all dry ingredients in a large food processor, then added wet ingredients and pulsed until mixed. I used 2 jumbo eggs, and 1/4 cup peanut oil instead of the shortening. Changes to the topping: Placed 3 Tablespoons butter, 1/2 cup packed dark brown sugar, 1/2 cup pecans, 1/4 cup wheat germ and 1/4 cup whole wheat flour in the rinsed food processor bowl. Pulse until crumbly and sprinkle over top of batter before baking. It took about 50 minutes to bake.
Tweaks
-
This is a good cake. I will make it again next time I have over-ripe bananas. I changed it to a coffeecake to use ingredients on hand, and used a 14-cup food processor to speed prep time. A small food processor wouldn't work so well, it's a big cake. Changes to the cake part: I used whole wheat pastry flour and mixed all dry ingredients in a large food processor, then added wet ingredients and pulsed until mixed. I used 2 jumbo eggs, and 1/4 cup peanut oil instead of the shortening. Changes to the topping: Placed 3 Tablespoons butter, 1/2 cup packed dark brown sugar, 1/2 cup pecans, 1/4 cup wheat germ and 1/4 cup whole wheat flour in the rinsed food processor bowl. Pulse until crumbly and sprinkle over top of batter before baking. It took about 50 minutes to bake.
