Banana Oatmeal Cake with Caramel Fudge
Frosting
|
Ingredients |
|
Cake: |
|
|
| 2
cups |
flour |
500 mL |
| 1
cup |
rolled oats |
250 mL |
| 2
tsp |
baking powder |
10 mL |
| 1
tsp |
baking soda |
5
mL |
|
½ tsp |
salt |
2
mL |
|
¼ tsp |
nutmeg |
1
mL |
|
½ cup |
butter, room temperature |
125 mL |
| 1
cup |
sugar |
250 mL |
| 2 |
eggs |
2 |
| 1
tsp |
vanilla |
5
mL |
| 1
½ cups |
mashed ripe banana |
375 mL |
|
3/4 cup |
buttermilk |
175 mL |
| |
|
|
|
Frosting: |
|
|
|
1/3 cup |
butter |
75 mL |
| 1
cup |
lightly packed brown sugar |
250 mL |
|
¼ cup |
milk |
50 mL |
| 2
cups |
sifted icing sugar |
500 mL |
| |
|
|
| Directions |
|
Cake: 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
center comes out clean. Cool completely on cake rack. Ice with
Caramel Fudge Frosting.
Frosting: 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.
Garnish plate with a sliced strawberry
and banana slices that have been dipped in orange or lemon
juice. |
|
Nutrient Content |
|
Per Serving: Energy: 225.3 Kcal ·
Carbohydrate: 39.0 g · Protein: 2.6 g · Fat (Total): 7.1 g
· Calcium: 34.6 mg |
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