BANANA OATMEAL SNACK CAKE
Original recipe is from Allrecipes. I think this could also be great if you subbed white chocolate or butterscotch chips for the chocolate chips.
Provided by MTpockets
Categories Dessert
Time 1h5m
Yield 1 13X9 pan
Number Of Ingredients 13
Steps:
- Preheat the oven to 350'.
- Grease and flour a 13x9 inch pan and set aside.
- In a medium bowl add flour, oats, baking soda, and salt, mix to blend and set aside.
- In a large bowl, cream together the butter and the sugar until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in buttermilk, bananas, and vanilla.
- Add flour mixture to the butter mixture and mix to blend.
- Fold in nuts, coconut and 1 cup of chocolate chips.
- Pour batter into prepared pan.
- Sprinkle remaining 1 cup of chocolate chips over the top of the batter.
- Bake at 350' for 30-35 minutes or until toothpick tests done.
BANANA CHOCOLATE CHIP CAKE
This recipe makes a delightful banana cake packed with chocolate chips for a delightful way to enjoy a classic flavor combination.
Provided by Debbie Menges
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix flour, sugar, baking powder and salt.
- In a separate bowl, combine bananas, egg, melted butter and milk.
- Stir banana mixture into flour mixture until blended. Be careful not to over mix.
- Stir in chocolate chips.
- Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) 30 to 35 minutes, or until a toothpick inserted into center of cake comes out clean. (It will have some melted chocolate, but no crumbs.)
Nutrition Facts : Calories 121.7 calories, Carbohydrate 17.2 g, Cholesterol 18.1 mg, Fat 5.8 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 60 mg, Sugar 9.7 g
RUSTIC CHOCOLATE CHIP BANANA OAT CAKE WITH PB BANANA GLAZE
Steps:
- For Cake 1. Preheat oven to 350F and lightly grease a 8 inch (4 cup) casserole dish or 8" cake pan. Take 2 cups of regular oats and process them in a food processor until flour like in consistency. 2. In a large bowl, whisk together the dry ingredients (processed oats, regular oats, sugars, spices, baking powder, and salt). 3. In another bowl, mix together the oil, applesauce, almond milk, and vanilla. Add in the two peeled bananas and smash into the wet ingredients until smooth. 4. Add the wet mixture to the dry and stir until just combined. Now fold in the chips, optional walnuts, and the chopped banana. 5. Spread into prepared pan and bake for 36 minutes at 350F or until a toothpick comes out clean. The cake must be cooled for at least 15-20 minutes before attempting to remove. 6. Once fully cooled, slice and top with PB Banana Glaze (see below). Store in the fridge for up to 3 days. Makes 8-10 servings. For Glaze Mash banana in a bowl until smooth. Add in peanut butter and mash until combined. Sift in the salt and icing sugar and stir until fully combined. Makes about 2/3 cup glaze. Store in fridge in a sealed contained for 1-2 days.
BANANA CHOCOLATE CHIP CAKE
Husband's "Must-Have" Birthday Cake from mom-in-law. We make it nut-free due to allergies. Delicious!
Provided by Jaeumll P.
Categories Dessert
Time 55m
Yield 1 two-layer cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Process butter, sugar, eggs and vanilla for 2 minutes, scraping down bowl once or twice.
- While machine is running, drop chunks of bananas through the feed tube. Process until blended ( I mash my bananas before hand).
- Meanwhile, dissolve baking soda in yoghurt or sour cream. Let is stand for l to two minutes Yoghurt will nearly double in size, so use a 2 Celsius measuring cup.
- Add to batter and process for 3 seconds.
- Add flour and baking powder.
- Process with 4 quick on/off turns, just until flour mixture disappears.
- Add remaining ingredients.
- Bake in 2 greased and floured 8 inches pans for 25-30 minutes at 350°F
- (I also use waxed paper on the bottom of the pans - just cut a circle for the bottom - it makes it easier to take the cake out ) or until cake tester come out clean.
- Cool for 10 minute
- Remove from pan.
- Cool before icing.
- Butter Icing.
- ------------------.
- 1/4 cup butter.
- dash of salt.
- 2 cups icing sugar.
- 2-3 tablespoons hot milk or cream.
- 1 teaspoons vanilla.
- 2/3 cup cocoa plus 4 more tablespoons butter.
- Combine all ingred. and process until smooth and blended Ice the cool cakes.
Nutrition Facts : Calories 420.5, Fat 16.2, SaturatedFat 9.6, Cholesterol 69.1, Sodium 252.7, Carbohydrate 67, Fiber 2.4, Sugar 43.5, Protein 5.6
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