Patricia Mitchell's Banana Pecan Oatmeal Cake

9
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


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Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (321.4 g)
  • Calories 743.8
  • Total Fat - 59.6 g
  • Saturated Fat - 24.9 g
  • Cholesterol - 270.3 mg
  • Sodium - 13308.1 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 5.1 g
  • Sugars - 11.6 g
  • Protein - 17.6 g
  • Calcium - 297.3 mg
  • Iron - 5.6 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350°F

Step 2

Grease a 9x13-inch pan.

Step 3

Combine the flour, oatmeal, baking powder, baking soda, salt and nutmeg.

Step 4

Mix well and set aside.

Step 5

At medium speed of an electric mixer, cream together the shortening and sugar until light and fluffy.

Step 6

Add the eggs, one at a time, beating well after each addition.

Step 7

At low speed,

Step 8

Add the flour mixture alternately with the buttermilk and mashed bananas, beginning and ending with the flour mixture.

Step 9

Beat only until ingredients are blended

Step 10

Do not over beat.

Step 11

Stir in the vanilla extract.

Step 12

Spread evenly in the prepared pan, and bake for 35 to 40 minutes or until a cake tester comes out clean.

Step 13

Allow cake to cool for 10 minutes.

Step 14

Topping:

Step 15

In a small saucepan

Step 16

Melt the butter.

Step 17

Add the brown sugar, milk, coconut and pecans, and stir well.

Step 18

(Or, melt the butter in the microwave and combine with the remaining ingredients.)

Step 19

Spread the topping evenly over the cake.

Step 20

Place cake in a preheated broiler about 6 inches from the heat.

Step 21

Broil for 2 minutes or until golden brown.

Tips & Variations


No special items needed.

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