• 2 cups all-purpose flour
  • 1 cup rolled oat
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter, room temperature
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups bananas, mashed
  • 3/4 cup buttermilk
  • 1 In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg.
  • 2 In large bowl, with electric mixer, cream together butter and sugar until light and fluffy.
  • 3 Add eggs and vanilla, beating well.
  • 4 Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.
  • 5 Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan.
  • 6 Bake at 350 F ( 180 C) for 35 – 40 minutes or until toothpick inserted in centre comes out clean.
  • 7 Cool completely on cake rack.
  • 8 Ice with Caramel Fudge Frosting.
  • 9 Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan.
  • 10 Stir in brown sugar.
  • 11 Heat to boiling, stirring constantly.
  • 12 Boil and stir over low heat 2 minutes.
  • 13 Stir in milk.
  • 14 Heat to boiling.
  • 15 Remove from heat. Gradually stir in icing sugar.
  • 16 Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.