Banana-Oatmeal Cake

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
Cost per Serving: $0.51
Recipe from All You

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Recipe Time

Prep Time:
Bake: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 354
  • Fat: 15g
  • Saturated fat: 5g
  • Protein: 6g
  • Carbohydrate: 51g
  • Fiber: 2g
  • Cholesterol: 64mg
  • Sodium: 190mg


  • 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


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