Here’s another great banana cake that’s easy to make and delish to eat! I’m always looking for new banana recipes since I seem to always have left over bananas. I think I buy an over abundance of bananas to make sure I have enough for my banana bread, besides, I can always use left-over bananas for muffins, cakes, pudding and any new banana recipe I may come across. You will not be disappointed in this cake, it’s a really moist and packed full of banana flavor, and it’s pretty simple to make. I also love the cream cheese glaze on top of the cake! Enjoy!
1 and 1/4 cups all-purpose flour
3/4 cup uncooked rolled oats
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (about 6 medium bananas)
3/4 cup thawed frozen unsweetened apple juice concentrate
4 eggs, beaten
1/2 cup butter or margarine, melted
2 teaspoons vanilla
3/4 cup chopped walnuts
Cream cheese Glaze (recipe to follow)
Preheat oven to 350F. Combine dry ingredients in a large bowl. Add all remaining ingredients “except” walnuts and cream cheese glaze, mix well.
Stir in walnuts, spread into well-greased Bundt or tube pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes; turn cake out on a wire rack. Cool completely. Prepare Cream Cheese Glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled. Makes 12 servings.
Cream Cheese Glaze
1 package (3 ounces) cream cheese softened
2 Tablespoons thawed frozen unsweetened apple juice concentrate
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
Combine all ingredients in a small bowl and beat until smooth.
Recipe from a cookbook: “Grandma’s Best-Loved Recipes”