Does this picture look any different to you? I took a whole bunch of pictures with my teenage daughter's camera (testing it out), and when I put the memory card in my computer the pictures weren't there! What in the world?? And there wasn't time to try again before I had to leave for the afternoon (Grrr...). So, this is a picture I had taken, with my phone, to text to my bestie in California. We swapped pictures because as I was making this here in Utah, she was making coffee cake in California! A completely unplanned, and therefore, completely awesome, coincidence! Anyway, this is what I've got. For being a phone picture it's not too bad. Not fantastic, but it works.
Before all the drama with my non-pictures, my 5-year old was having a mild fit about waiting for a piece the cake (a very cute fit). She wanted to eat a piece so bad, and I kept taking more and more pictures. She cried to me, "Mom, why are you still taking pictures? One picture is enough!" I tried telling her that I needed lots of different pictures, then I would decide which ones to show people. She still didn't understand, and I gave up. Her eye was on the prize, and nothing I could say would convince her that waiting for the cake was necessary. Or that she would survive the waiting.
I came up with this in an effort to do something with over-ripe bananas that wasn't banana bread or banana muffins or banana pancakes--I wanted something different for me and for you. I got out my banana muffin recipe and started hacking it up and changing it around, and ended up with this idea. I didn't know if it would work or not, but it was definitely worth a try. I don't always get a winner the first time through, especially with baked goods, but I lucked out this time.
This cake isn't very sweet, but it's still very satisfying to eat, especially with the sweet cinnamon glaze on top; there is just enough sweetness in the glaze to balance the cake. If you want more glaze than I have here, simply double glaze recipe. Because this cake isn't too sweet it's perfect for breakfast, with coffee or tea, or even a cold glass of milk.
I wish I could say that the cake ended up being very tasty and a great deal for Weight Watcher's Points, but it's just very tasty. I figured out the points and if you cut the 9x13 pan into 24 pieces, they are still 5 points each. Too much fantastic carb-y stuff in there :)
Oatmeal-Banana (Breakfast) Cake with Cinnamon Glaze
for the cake:
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 cup oats (I used old fashioned rolled oats)
1/2 cup packed brown sugar
2 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 cup butter, melted
1/2 cup milk
4 large, very ripe bananas, mashed
for the glaze:
1 tablespoon butter, melted
1 1/3 cups powdered sugar
2 tablespoons milk
1/2 teaspoon ground cinnamon
1. Heat your oven to 350, and spray a 9x13 baking pan with non-stick spray.
for the cake:
1. In a medium bowl, combine all of the dry ingredients and mix well. In another medium bowl, the butter, milk, and eggs, and mix well. Add the mashed banana and mix well. Combine the banana mixture with the dry ingredients and mix well.
2. Transfer the batter to the prepared baking pan and spread it evenly. Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before putting the glaze on top so it doesn't melt and run off the cake and pool at the edges.
for the glaze:
Combine all of the glaze ingredients in a medium bowl and whisk until combined and very smooth. Pour onto the cooled cake and spread it evenly with a spatula. Let the glaze set before cutting for best results.
Makes 20-24 servings.