Best Banana Pecan Oatmeal Cake Recipes

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BANANA PECAN OATMEAL CAKE



Banana Pecan Oatmeal Cake image

This moist and delicious cake has a crunchy caramel-pecan topping. This recipe is from Patricia Mitchell's

Provided by Ceezie

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 17

2 cups all-purpose flour
1 cup uncooked oatmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup shortening
1 1/4 cups sugar
2 eggs
1 1/2 cups mashed ripe bananas (the riper the better)
3/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup butter
3/4 cup lightly packed brown sugar
1/3 cup evaporated milk
1 1/2 cups flaked coconut
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°F Grease a 9x13-inch pan.
  • Combine the flour, oatmeal, baking powder, baking soda, salt and nutmeg. Mix well and set aside.
  • At medium speed of an electric mixer, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  • At low speed, add the flour mixture alternately with the buttermilk and mashed bananas, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.
  • Spread evenly in the prepared pan, and bake for 35 to 40 minutes or until a cake tester comes out clean.
  • Allow cake to cool for 10 minutes.
  • Topping:.
  • In a small saucepan, melt the butter. Add the brown sugar, milk, coconut and pecans, and stir well. (Or, melt the butter in the microwave and combine with the remaining ingredients.) Spread the topping evenly over the cake.
  • Place cake in a preheated broiler about 6 inches from the heat. Broil for 2 minutes or until golden brown.

BANANA OATMEAL CAKE WITH CARAMEL FUDGE FROSTING



Banana Oatmeal Cake with Caramel Fudge Frosting image

Make and share this Banana Oatmeal Cake with Caramel Fudge Frosting recipe from Food.com.

Provided by Dancer

Categories     Dessert

Yield 24 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup butter, room temperature
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups bananas, mashed
3/4 cup buttermilk

Steps:

  • 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.

BANANA-PECAN CAKE



Banana-Pecan Cake image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Makes one 6-inch cake

Number Of Ingredients 15

4 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sifted cake flour, (not self-rising), plus more for pan
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of ground cloves
1 very ripe large banana, mashed (about 1/2 cup)
1/4 cup buttermilk
1/2 teaspoon pure vanilla extract
1/2 cup firmly packed dark-brown sugar
1 large egg
1/4 teaspoon salt
1/4 teaspoon ground cinammon
1/3 cup chopped toasted pecans
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 350 degrees. Butter a 6-by-2-inch round cake pan. Line bottom with parchment paper; butter, and dust with flour. Set aside. Into a bowl, sift flour, baking soda, baking powder, salt, cinnamon, and cloves. In another bowl, whisk banana, buttermilk, and vanilla.
  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add flour mixture in two batches, alternating with banana mixture. Stir in pecans. Pour into pan; bake until golden brown, about 45 minutes. Let cool 10 minutes. Run a knife around edge; invert onto a wire rack. Reinvert cake; let cool. Dust with confectioners' sugar, and serve with whipped cream if desired.

BANANA OATMEAL CAKE



Banana Oatmeal Cake image

This is a rather unusually-flavored, but very good, cake. I think it would work well for bridal or baby showers--a good change from plain yellow or chocolate cake. The batter in this may seem runny, but that's how it's supposed to be before you put it in the oven!

Provided by spatchcock

Categories     Dessert

Time 40m

Yield 15 serving(s)

Number Of Ingredients 15

shortening
1 1/2 cups mashed very ripe bananas (4 medium)
3/4 cup sugar
2/3 cup vegetable oil
2/3 cup buttermilk
1 teaspoon vanilla
1 large egg
1 1/3 cups all-purpose flour
1 cup quick-cooking oats or 1 cup oats
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
2/3 cup chopped nuts
2/3 cup raisins

Steps:

  • Heat oven to 350 degrees F.
  • Grease rectangular pan with shortening.
  • Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
  • Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
  • Stir in chopped nuts and raisins.
  • Spread batter in pan.
  • Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
  • Cool completely on wire rack.

BANANA OATMEAL CAKE



Banana Oatmeal Cake image

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

Provided by Abby Girl

Categories     Dessert

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 16

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
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

Steps:

  • 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.

Nutrition Facts : Calories 594.4, Fat 31.9, SaturatedFat 12.6, Cholesterol 45.5, Sodium 359.8, Carbohydrate 72, Fiber 4.7, Sugar 41, Protein 8.8

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