Oatmeal Chocolate Banana Cake with Apple Topping

Oatmeal Chocolate Banana Cake with Apple Topping

Ingredients

For the Cake:

• • Old-Fashioned Oats: 1 cup (uncooked)
  • Boiling Water: 1 cup
  • All-Purpose Flour: 1 ½ cups

• • Baking Powder: 1 tsp
  • Baking Soda: 1 tsp
  • Cinnamon: 1 tsp

• • Salt: ½ tsp
  • Granulated Sugar: 1 cup
  • Brown Sugar: 1 cup, packed

• • Eggs: 2 large
  • Vanilla Extract: 1 tsp
  • Vegetable Oil: ½ cup

• Milk: 1 cup

For the Coconut Pecan Frosting:

• • Unsalted Butter: ½ cup (1 stick)

• • Granulated Sugar: 1 cup
  • Evaporated Milk: ½ cup
  • Egg Yolks: 2, beaten

• • Vanilla Extract: 1 tsp
  • Shredded Coconut: 1 cup
  • Pecans: 1 cup, chopped

Instructions

1. 1. Preheat the Oven:
      • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
   2. Prepare the Oats:
      • • In a bowl, combine the old-fashioned oats and boiling water. Let them soak for about 20-30 minutes until the oats are soft and have absorbed some water.

   3. Mix Dry Ingredients:
      • In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

1. 1. Combine Wet Ingredients:
      • In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until well combined. Add the milk and soaked oats (with any remaining water), stirring to combine.
   2. Combine Mixtures:
      • • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

   3. Pour into Pan:
      • Pour the batter into the prepared baking pan, smoothing the top with a spatula.

1. 1. Bake the Cake:
      • Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
   2. Make the Frosting:
      • • In a saucepan, melt the butter over medium heat. Stir in the granulated sugar, evaporated milk, and beaten egg yolks. Cook, stirring constantly, until the mixture thickens and begins to bubble, about 7-10 minutes.

   3. Add Coconut and Pecans:
      • Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the frosting to cool slightly before spreading it over the cooled cake.

1. Serve:
   • Once the frosting has set, slice the cake and serve. Enjoy your delicious old-fashioned oatmeal cake!

Cooking Tips

• • Oats: Old-fashioned oats work best for this recipe, as they provide the right texture and flavor. Avoid instant oats, as they won’t give the same result.

• Cooling Time: Allow the cake to cool completely before frosting for the best texture and to prevent the frosting from melting.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. It also freezes well; just wrap it tightly in plastic wrap and aluminum foil.

Nutritional Benefits

• • Oats: Rich in fiber and nutrients, oats are known for their heart health benefits. They help lower cholesterol and provide sustained energy.

• Coconut: Adds healthy fats and fiber, while also giving the frosting a delightful sweetness.
• Pecans: Packed with healthy fats, protein, and antioxidants, pecans contribute to overall health and provide a satisfying crunch to the frosting.