Applesauce Banana Cake with Peanut Butter Topping

Don’t laugh at this really long name for today’s cake. I often end up with a few bananas at the end of the bunch that get too soft to eat, and applesauce and peanut butter are staples in my pantry, so the ingredients are all right here for a relatively healthy dessert.

Another advantage? If you are old enough to remember when most cakes were made “from scratch,” there was always a whole section in cookbooks called “one bowl cakes.” This one is a “one pan cake,” quick to stir up without a lot of clean up.

It may not be the prettiest cake in the world but it has a nice home-baked flavor that will win over the toughest of critics…and it really is easy.

For those who think the topping is the best part of the cake, this is especially good, as the cake layer is only an inch and a half or so high and quite dense. That’s okay–and part of the attraction.

The method is just a little out of the ordinary, but follow the directions closely and you’ll be glad you tried this quick dessert.

Oatmeal Banana Applesauce Cake
1 1/4 c quick or old-fashioned oatmeal (NOT instant)
1 1/4 c water
1 c unsweetened applesauce
1 c mashed banana (about 2 medium)
2 T  butter
1 egg
1/2 c sugar
1/2 c brown sugar
1 t vanilla
2 c flour
1 1/4 t baking soda
1 1/2  t cinnamon
1/2 t nutmeg
3/4 c sugar
1/3 c water
3/4 c crunchy peanut butter
1.  Preheat the oven to 350. Start the oven heating before you start mixing the cake, as you will want to get the cake into the oven soon after the batter is mixed. Oil well a 9 X 13 pan.
2.  In a 2 quart (or larger) saucepan, bring the oatmeal and water to a boil and cook, stirring constantly, about a minute. 
3.  Remove the pan from heat and stir in the applesauce, bananas, sugars, vanilla, and butter. Stir well, until the butter is melted and blended evenly into the mix. Kind of looks like your standard breakfast oatmeal at this point, doesn’t it? Not to worry, this reeally is going to be cake!


4.  Sift the dry ingredients together. Add the egg to the oatmeal mixture and then immediately stir in the dry ingredients. Stir only enough to blend evenly; don’t overmix.
5.  Spread the batter in the pan and bake for 25 to 28 minutes, until the top is golden. The cake should spring back when touched lightly, or a toothpick inserted in the center will come out without batter clinging to it. (Remember that the cake will be in the oven for about five minutes after the topping is added so don’t over-bake at this stage.)

6.  While the cake is baking, rinse the pan that the batter was mixed in and add to it the sugar and water for the topping.  Bring the mixture to a full boil and boil for about 2 minutes.

7.  Remove the pan from heat and stir in the peanut butter. (You will need to stir the mixture again right before spreading it on the cake, as it separates quickly.)


8.  When the cake has reached that golden and almost done stage, remove it from the oven and gently spread the Topping over the cake. If desired, you can use a fork to “poke” the mixture into the cake a bit more–just be gentle if you do this!
9.  Return the cake to the oven for another 5 to 7 minutes, until the topping is bubbly all over.
10.  Allow the cake to cool before cutting.

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