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banana honey cake

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B6, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup Honey

  2. 1 teaspoon Soda

  3. 1 cup Quaker Oats, uncooked (quick or old-fashioned)

  4. cup Butter or margarine; soft

  5. cup Sugar

  6. 6 ounces Cream cheese; soft

  7. 2 Eggs

  8. 1 cup Mashed bananas

  9. 1 1/2 cup Sifted all-purpose flour

  10. teaspoon Baking powder

  11. teaspoon Salt

  12. 2 1/2 cup Sifted confectioners' sugar

Instructions Jump to Ingredients ↑

  1. CAKE FROSTING For cake, bring honey to a boil in medium-sized saucepan; add ½ teaspoon of the soda. Pour over oats; stir to combine. Cover and let stand 10 minutes.

  2. Beat butter until creamy; gradually add sugar, beating until fluffy.

  3. Blend in eggs. Add oats mixture and bananas; blend well. Sift together flour, remaining ½ teaspoon soda, baking powder and salt.

  4. Add to creamed mixture; blend well.

  5. Pour batter into 2 greased and waxed paper-lined 8-inch round cake pans. Bake in preheated moderate oven (350 F.) 30 to 35 minutes.

  6. Cool on wire rack about 10 minutes. Remove from pans; cool.

  7. For frosting, beat cream cheese until fluffy. Gradually add sugar, beating until frosting is smooth and of spreading consistency. Spread between layers and over top of cake; refrigerate. Just before serving, decorate with banana slices. Makes one 2-layer cake.

  8. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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