Ingredients for Texas Oatmeal Cake With Bananas
- 1/2 cup margarine or oleo
- 2 cups rolled oats
- Boiling Water
- Mashed Banana
- White Sugar
- Brown Sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- Nutmeg
- Cinnamon
- 1 (12-ounce) can evaporated milk
- 1 cup shredded coconut
- 1/2 cup chopped pecans
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How to Make Texas Oatmeal Cake With Bananas
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium saucepan, bring 1 cup of water to a boil.
- Remove from heat and stir in 2 cups of rolled oats and 1/2 cup of margarine or oleo, allowing to stand for 20 minutes to soften.
- In a large bowl, mash 3 ripe bananas. Add 2 large eggs, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon vanilla extract, and 1 cup all-purpose flour to the mashed bananas. Mix well.
- Gently stir the banana mixture into the cooled oat mixture.
- Pour batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Prepare the Coconut-Pecan Icing:** In a medium saucepan, combine 1 (12-ounce) can evaporated milk, 1/2 cup margarine or oleo, 1 cup granulated sugar, and 1 teaspoon vanilla extract.
- Bring to a boil, stirring constantly. Reduce heat and simmer for 3-4 minutes, stirring frequently.
- Remove from heat and stir in 1 cup shredded coconut and 1/2 cup chopped pecans.
- Once the cakes are completely cool, frost generously with the coconut-pecan icing.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
324g
Fat
61g
Carbs
39g
