Caramel Coating:
3/4 cup rolled oats
1/3 cup all-purpose flour
2 tablespoons melted butter
1/2 teaspoon ground cinnamon
Cake:
1/2 cup unsalted butter, softened
2/3 cup all-purpose flour, sifted
1 cup mashed banana
2 eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats, processed in a blender
3 cups all-purpose flour
1 teaspoon baking soda
Caramel Coating:
3/4 cup rolled oats
1/3 cup all-purpose flour
2 tablespoons melted butter
1/2 teaspoon ground cinnamon
Cake:
1/2 cup unsalted butter, softened
2/3 cup all-purpose flour, sifted
1 cup mashed banana
2 eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats, processed in a blender
3 cups all-purpose flour
1 teaspoon baking soda
For the caramel coating: mix well all the ingredients. Reserve
For the cake: cream butter and sugar
Add banana, eggs, and vanilla extract; mix well
Gradually add the remaining ingredients, mixing well
Pour into a greased 9x13-inch baking dish or a small round cake pan
Spread caramel coating evenly over the top
Bake in a moderate oven (325°F) for about 30 minutes or until a toothpick inserted in the center comes out clean
Cut into squares, about 5 cm each
Yield: 16 pieces.
