Banana Oatmeal Cake

Susan Feliciano


I love the classic oatmeal cake of years ago, so I studied a couple of those recipes and came up with this one designed to use up ripe bananas. Did you know you can substitute mashed bananas for eggs or oil in baking recipes? I decided to try using bananas in place of both in this recipe, and the end result was great! This cake has a very moist, almost pudding-like consistency, and a delicate banana flavor. If you have any leftovers, they should be refrigerated.

★★★★★ 2 votes
15 Min
35 Min



1 1/4 c
boiling water
1 c
quick oats
very ripe bananas, mashed well
1 c
granulated sugar
1 c
brown sugar
1 tsp
vanilla extract
1 3/4 c
all-purpose flour
1 1/2 tsp
baking soda
3/4 tsp
1/2 tsp
1/4 tsp
grated nutmeg


1/2 c
butter, melted
2 c
flaked coconut
1 c
nuts, finely chopped
1 1/2 c
brown sugar
6-8 Tbsp
evaporated milk


1Preheat oven to 350°F. Pour the boiling water over the oats in a bowl, stir well, and cool for 20 minutes.
Grease and flour a 9 x 13-inch cake pan.
2With mixer, mash bananas well, and add in the sugars. Beat until smooth. Stir in vanilla. Mix in the oatmeal mixture until combined.
3Stir together the flour, baking soda, cinnamon, salt, and nutmeg. Add in 3 parts to the batter, beating a few seconds after each addition. Pour into prepared pan and bake for about 35 minutes. Remove from oven and leave cake in the pan.
Melt butter and stir in coconut, chopped nuts, brown sugar, and evaporated milk; blend well. Spread evenly on top of hot cake. Broil the cake about 2-3 inches from heat for a few minutes, until bubbly, but not burned. Watch carefully! Let cake cool at room temperature about 30 minutes before slicing.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Heirloom