Banana honey cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Honey |
| 1 | teaspoon | Soda |
| 1 | cup | Quaker Oats, uncooked (quick or old-fashioned) |
| ¾ | cup | Butter or margarine; soft |
| ½ | cup | Sugar |
| 6 | ounces | Cream cheese; soft |
| 2 | Eggs | |
| 1 | cup | Mashed bananas |
| 1½ | cup | Sifted all-purpose flour |
| ¾ | teaspoon | Baking powder |
| ¾ | teaspoon | Salt |
| 2½ | cup | Sifted confectioners' sugar |
Directions
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.
Beat butter until creamy; gradually add sugar, beating until fluffy.
Blend in eggs. Add oats mixture and bananas; blend well. Sift together flour, remaining ½ teaspoon soda, baking powder and salt.
Add to creamed mixture; blend well.
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.
Cool on wire rack about 10 minutes. Remove from pans; cool.
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.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias