Banana Oatmeal Hot Cakes With Spiced Maple Syrup Recipes

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BANANA-OATMEAL CAKE (SCREWED-UP MOTHER'S DAY CAKE)



Banana-Oatmeal Cake (Screwed-Up Mother's Day Cake) image

My mom made this cake for Mother's Day. The cake was in the oven baking. When she realized she didn't add the eggs or salt the recipe called for, she thought it would screw up the cake. But the cake came out so moist and yummy I made her write down the recipe, skipping the eggs and salt. She frosts it with vanilla frosting while the cake is still warm to give it a glazed effect. My family loves this cake.

Provided by Jessica B.

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 15

Number Of Ingredients 11

⅔ cup milk
¼ teaspoon vinegar
1 cup white sugar
10 tablespoons vegetable oil
½ cup brown sugar
¼ cup butter, melted
1 ¼ teaspoons baking soda
1 ¼ teaspoons baking powder
½ cup oats
2 cups all-purpose flour
1 cup mashed bananas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Mix milk and vinegar together in a bowl.
  • Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 276.8 calories, Carbohydrate 39.1 g, Cholesterol 9 mg, Fat 12.8 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 3.6 g, Sodium 174.5 mg, Sugar 22.9 g

BANANA-OATMEAL HOT CAKES WITH SPICED MAPLE SYRUP



BANANA-OATMEAL HOT CAKES WITH SPICED MAPLE SYRUP image

Categories     Fruit

Yield 6 servings

Number Of Ingredients 17

1/2 cup maple syrup
1/2 cinnamon stick
3 whole cloves
1/2 cup old-fashioned rolled oats
1 cup water
2 tablespoons firmly packed light brown sugar
2 tablespoons canola oil
1/2 cup whole-wheat (whole-meal) flour
1/2 cup all-purpose (plain) flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup 1 percent low-fat milk
1/4 cup fat-free plain yogurt
1 banana, peeled and mashed
1 egg, lightly beaten

Steps:

  • In a small saucepan, combine the maple syrup, cinnamon stick and cloves. Place over medium heat and bring to a boil. Remove from heat and let steep for 15 minutes. Remove the cinnamon stick and cloves with a slotted spoon. Set the syrup aside and keep warm. In a large microwave-safe bowl, combine the oats and water. Microwave on high until the oats are creamy and tender, about 3 minutes. Stir in the brown sugar and canola oil. Set aside to cool slightly. In a bowl, combine the flours, baking powder, baking soda, salt and ground cinnamon. Whisk to blend. Add the milk, yogurt and banana to the oats and stir until well blended. Beat in the egg. Add the flour mixture to the oat mixture and stir just until moistened. Place a nonstick frying pan or griddle over medium heat. When a drop of water sizzles as it hits the pan, spoon 1/4 cup pancake batter into the pan. Cook until the top surface of the pancake is covered with bubbles and the edges are lightly browned, about 2 minutes. Turn and cook until the bottom is well browned and the pancake is cooked through, 1 to 2 minutes longer. Repeat with the remaining pancake batter. Place the pancakes on warmed individual plates. Drizzle with the warm syrup and serve immediately.

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