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Banana Pecan Oatmeal Cake Recipe

Indulge in this moist and delicious banana pecan oatmeal cake, featuring a crunchy, irresistible caramel-pecan topping! This recipe, inspired by Patricia Mitchell, is perfect for breakfast, brunch, or a delightful afternoon treat. The combination of tender banana cake and the sweet, nutty topping is simply heavenly. Get ready to impress your family and friends with this easy-to-make masterpiece!

Prep Time 20 mins
Cook Time 65 mins
Calories 485 kcal
Protein 12g
Rating 4.5 (2 Reviews)
Banana Pecan Oatmeal Cake 99

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Pecan Oatmeal Cake

  • 2 cups all-purpose flour
  • 1 ½ cups rolled oats
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 0 shortening
  • 1 ¾ cups granulated sugar
  • 3 large eggs
  • 3 ripe bananas
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup and 6 tablespoons unsalted butter
  • ¾ cup packed light brown sugar
  • 0 evaporated milk
  • 1 cup shredded coconut
  • 1 cup pecan halves

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How to Make Banana Pecan Oatmeal Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups rolled oats, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
  3. Set aside the dry ingredients.
  4. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy.
  5. Add 3 large eggs one at a time, mixing well after each addition.
  6. In a medium bowl, mash 3 ripe bananas until smooth.
  7. At low speed, gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Stir in 1 teaspoon vanilla extract.
  9. Pour batter into the prepared pan and spread evenly.
  10. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan for 10 minutes before adding the topping.
  12. While the cake cools, prepare the topping:
  13. In a small saucepan, melt 6 tablespoons (¾ stick) unsalted butter over medium heat.
  14. Stir in ¾ cup packed light brown sugar, ¼ cup milk, 1 cup shredded coconut, and 1 cup pecan halves.
  15. Bring to a simmer, stirring constantly, until the mixture thickens slightly.
  16. Pour the warm topping evenly over the cooled cake.
  17. Place the cake under a preheated broiler (about 6 inches from the heat source) for 2-3 minutes, or until the topping is golden brown. Watch carefully to prevent burning.
  18. Let the cake cool completely before serving and enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

166g

Fat

43g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts The Americas American Southern Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Desserts Fruit Cakes Nuts Tropical Fruit Bananas 4 Hours Or Less