Banana Oatmeal Cake

by Shani

Traditional banana bread, banana chocolate chip, and now banana oatmeal - one might say we’re bananas about banana cake. The weird thing is, I’m actually not a huge fan of bananas on their own but I do enjoy them in my smoothies and baking.

It’s What’s Cooking Wednesday and the feature recipe is yet another family favourite. Like the Pondersosa Cake, the Banana Oatmeal cake recipe is also from “Treats to Remember - A Collection of Special Recipes from the UBC Bakeshop”. I know…who would have thought? I remember telling my friend about this book and his response was “UBC has good treats?” or something along those lines. This coming from an alumni of course. My husband too, went to UBC and was clueless about these treats (other than the famous UBC cinnamon buns).

I can’t compare the results to the originals because I went to SFU but I can tell you that I have tried several recipes from the book and all have turned out amazing.

Banana Oatmeal Cake

  • 2 cups all purpose flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tasp nutmeg
  • 1/2 cup butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 cups mashed banana
  • 3/4 cup buttermilk
Topping
  • 1/4 cup butter
  • 3/4 cup brown sugar
  • 1/3 cup cream
  • 1 1/2 cups flaked coconut
  • 2/3 cup walnuts chopped

Notes: I reduced the sugar to 1 cup, omitted the nutmeg and skipped the topping in favour of my own topping combo.

Directions:

  1. Preheat oven to 350F
  2. Combine first 6 ingredients. Mix well.
  3. Cream butter, sugar, eggs and vanilla together until light and fluffy.
  4. Add dry ingredients alternately with banana and buttermilk, mixing lightly after each addition.
  5. Spread batter evenly on greased 13 x 9 inch cake pan.
  6. Bake for 35-40 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes
  7. Preheat boiler

Topping:

  1. Melt butter in sauce pan.
  2. Stire in remaining ingredients.
  3. Spread evenly over warm cake.
  4. Broil with oven door partially open approximately 6 inches from heat, for about 2 minutes or until golden brown.
I opted to skip the topping because I prefer to bake with glassware and you cannot broil glass bakeware. Instead, I mixed together dark brown sugar, coconut, cinnamon and a tablespoon of partially ground flax cereal (for a bit of texture and nuttiness) and tossed the topping over the cake prior to baking in the oven.
That’s a rather large piece that’s missing…No I did not sneak a piece before dinner! Someone helped herself to take out before the cake was even cool. You know what they say, good things must be shared and cake is never an exception to the rule.

What’s cooking in your kitchen this Wednesday?

Be sure to check out some more yummy reading:

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Tagged as: baking, kitchen files, Recipes, What's Cooking Wednesdays

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