Banana-Oatmeal Cake

Banana-Oatmeal Cake Recipe
Karen Davis, 48, Louisville, Ky.

"Over the course of 14 years, I've been tweaking this recipe to make it healthier, and my family still loves it!"

Yield:

Serves: 10

Recipe Time

Prep: 10 Minutes
Bake: 55 Minutes

Nutritional Information

Calories 354
Fat 15 g
Satfat 5 g
Protein 6 g
Carbohydrate 51 g
Fiber 2 g
Cholesterol 64 mg
Sodium 190 mg

Ingredients

1/3 cup old-fashioned oats
1/4 cup raw almonds
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup whole milk
3 tablespoons vegetable oil
1 cup mashed bananas (about 3 medium)
1/2 cup sour cream
4 tablespoons unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°F; grease and flour a Bundt pan. In a food processor, blend oats and almonds until finely ground; transfer to a bowl and combine with flour, salt, baking powder and soda.

2. In a separate bowl, stir together milk, oil, bananas and sour cream. In a large bowl, using a mixer, beat butter and both sugars until light, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Add 1/3 of oat mixture; mix on low until just combined. Add 1/2 of wet ingredients and mix on low speed. Repeat, ending with dry ingredients, until combined. Scrape into pan.

3. Bake until a skewer comes out clean, 50 to 55 minutes. Let cool on a rack 20 minutes; unmold onto a plate.

Note:

June 2014
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