Texas Oatmeal Cake with Bananas
Dive into the rich, comforting flavors of a Texas Oatmeal Cake with Bananas, a delightful fusion of Southern charm and homestyle baking. This moist and tender cake features the wholesome texture of softened old-fashioned oats paired with the natural sweetness of ripe bananas. A hint of cinnamon and a sprinkle of optional chopped pecans add warmth and crunch to every bite. Topped with a luscious broiled layer of caramelized pecans, sweetened coconut, and buttery brown sugar, this cake is a true showstopper. Perfect for gatherings or cozy evenings, this banana oatmeal cake is easy to prepare and bakes to perfection in just over half an hour. Indulge in a dessert that’s as satisfying as it is delicious, ideal for banana cake lovers and oatmeal fans alike!
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Recipe Information
Ingredients
- 1.25 cups Old-fashioned rolled oats
- 1.25 cups Boiling water
- 2 large Ripe bananas (mashed)
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 1 cup Brown sugar (packed)
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 cup Chopped pecans (optional)
- 0.75 cup Shredded sweetened coconut (for topping)
- 0.5 cup Chopped pecans (for topping)
- 0.25 cup Unsalted butter (for topping, melted)
- 0.5 cup Brown sugar (for topping)
- 2 tablespoons Heavy cream (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
In a medium bowl, combine the rolled oats and boiling water. Let the mixture sit for about 15 minutes to soften.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This will take about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract until combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the softened oatmeal and the 0.5 cup of chopped pecans (if using). Pour the batter evenly into the prepared baking pan.
Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly while preparing the topping.
To make the topping, combine the melted butter, brown sugar, heavy cream, shredded coconut, and 0.5 cup of chopped pecans in a bowl. Mix until thoroughly blended.
Spread the topping evenly over the warm cake. Return the cake to the oven and broil on high for 2-3 minutes, or until the topping is bubbly and slightly caramelized. Keep a close eye on it to prevent burning.
Remove the cake from the oven and let it cool completely before slicing and serving. Enjoy your Texas Oatmeal Cake with Bananas!
Nutrition Facts
Calories |
6249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.2 g | 354% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2724 mg | 118% | |
| Total Carbohydrate | 922.5 g | 335% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 632.6 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 609 mg | 47% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2834 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
