Banana-Oatmeal Cake (Screwed-Up Mother's Day Cake) Recipe - Allrecipes.com
Banana-Oatmeal Cake (Screwed-Up Mother's Day Cake)  Recipe
  • READY IN 1 hr

Banana-Oatmeal Cake (Screwed-Up Mother's Day Cake)

Recipe by  

"My mom made this cake for Mother's Day. The cake was in the oven baking. When she realized she didn't add the eggs or salt the recipe called for, she thought it would screw up the cake. But the cake came out so moist and yummy I made her write down the recipe, skipping the eggs and salt. She frosts it with vanilla frosting while the cake is still warm to give it a glazed effect. My family loves this cake."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Mix milk and vinegar together in a bowl.
  3. Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.
  4. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • You can use an electric mixer, but it's a good idea to stir by hand once you add the bananas. This way you still get some yummy little chunks here and there.
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Reviews More Reviews

Jan 06, 2015

For having a recipe that was screwed up, it was a nice change. Happy mistakes are always a plus. This recipe was slightly dense, however I think it plays it into it's favor because it can easily be baked in a jelly roll style pan and made as snacking bars for after schoolers. I thought it still had a nice flavor, and I could taste both the banana and oatmeal. TY very much.

 
Apr 07, 2015

I was trying to find an egg-less recipe to use with my ripe bananas. This was definitely a good choice. I lessened the vegetable oil by one tablespoon because that was all I had on hand. It turned out really good! Great flavor and texture.

 

2 Ratings

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Nutrition

  • Calories
  • 277 kcal
  • 14%
  • Carbohydrates
  • 39.1 g
  • 13%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 174 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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