Banana Oatmeal Cake With Caramel Frosting |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I'm always looking for new ways to use my too ripe to eat bananas. I stumbled on this one and loved it! I have also made it with a chocolate buttercream frosting for variety. Enjoy! Ingredients:
2 c. all purpose flour |
1 c. rolled oats |
2 tsp. baking powder |
1 tsp. baking soda |
1/2 tsp. salt |
1/4 tsp. nutmeg |
1/2 c. butter, room temp. |
1 c. sugar |
2 eggs |
1 tsp. vanilla |
1 1/2 c. mashed bananas |
3/4 c. buttermilk or sour milk (add 1 tbsp. vinegar to regular milk) |
caramel frosting |
1/3 c. butter |
1 c. lightly packed brown sugar |
1/4 c. milk |
2 - 3 cups sifted powdered sugar |
Directions:
1. In a medium bowl mix together flour, rolled oats, baking powder and soda, salt and nutmeg.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs and vanilla to butter and beat well.
4. Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.
5. Pour batter into a greased 13 x 9 cake pan.
6. Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.
7. Cool completely then ice with Caramel Frosting.
8. Caramel Frosting
9. Melt butter in a saucepan.
10. Stir in brown sugar and heat to boiling stirring constantly.
11. Boil and stir over low heat for 2 minutes.
12. Stir in milk and heat back to a boil.
13. Remove from heat and gradually stir in powdered sugar until it reaches icing consistancy.
14. Spread on cooled cake
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