Banana Oatmeal Cake with Caramel Fudge Frosting

Banana Oatmeal Cake with Caramel Fudge Frosting

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 24

    • Ingredients

  • 2cupsall-purpose flour
  • 1cuprolled oats
  • 2teaspoonsbaking powder
  • 1teaspoonbaking soda
  • 1/2 teaspoonsalt
  • 1/4 teaspoonnutmeg
  • 1/2 cupbutter, room temperature
  • 1cupgranulated sugar
  • 2eggs
  • 1teaspoonvanilla
  • 1 1/2 cupsbananas, mashed
  • 3/4 cupbuttermilk

    • Directions

  • 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.

    • Reviews

  • “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 withno 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!”

  • “ICING ONLY!Yummy!Both kids loved it before it ever hit the cake.It even worked with olive oil b/c I was out of butter.Thanks for sharing.”

  • “Oatmeal changes the texture of this cake, making it more dense like a snack cake. The frosting is rich, sweet, fudgy and to die for. Thanks for sharing the recipe!”

  • “This is for the icing (frosting). It absolutely kicks bum and I normally only like cream cheese icing on top, but this was sensational. Yes, normally banana cake doesn’t need it, but the recipe for cake I used (couldn’t use this one cos I had no buttermilk), needed something a bit more in it, so the icing was great.”

  • “This cake is wonderful, and so easy to make.I made it for dessert at work.It’s moist, banana-y, and the frosting is wonderful, though I didn’t see any chocolate in it.Thank you Dancer!”

  • “This was really easy and cooked up nice.I don’t like frosting on my cakes.I like to eat them nude.Donna A.”

  • “I made this recipe gluten free by using gluten free ingredients and adding in 1 tsp of Xantham Gum.A small handful of chopped pecans was added to the batter and the finished cake was decorated with whole pecan halves.The sugar in the cake was reduced to 3/4 cup and I might try 2/3 cup next time as the frosting is very rich.The cake was moist and rose well.I will be hanging to this recipe to make again.”

  • “made this wonderful cake to bring to a girlfriend’s house – it was a hit – though it was a bit too sweet for some people’s taste – the cake was moist and very tasty! Thanks Dancer! :)”

  • “Firm texture but not too dense, and the oatmeal gives it a nice chewy bite. I tend to like my banana baked goods extra-banana-y, so I put in four mashed bananas, and I think I could have even added more. Instead of the caramel fudge frosting, I was curious to see how Top Secret Peanut Butter Frosting (#87058) would complement it, and I actually quite liked them together – definitely reminiscent of a peanut-butter-and-banana sandwich, but not quite as sticky!”

  • “Superb cake!Instead of the caramel fudge frosting, I made a broiled topping consisting of butter, brown sugar, 10% cream, walnuts and coconut.A fabulous way to use up ripe bananas!”

  • “This recipe sound mighty good even if the other entry didn’t give it a good rating. I will try it and add a little baking powder or soda”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST