Banana Orange Muffincake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - All-purpose flour
  • 1 cups - Quaker Oats (quick or old-fashioned), Uncooked
  • 1/3 cups - Brown sugar, Firmly packed
  • 1 tablespoons - Baking powder
  • 1/2 teaspoons - Baking soda
  • 1/4 teaspoons - Salt (optional)
  • 2/3 cups - Ripe banana (about 2 small), Mashed
  • 1/2 cups - Orange juice
  • 1/3 cups - Margarine (5 1/3 T), Melted
  • 1 whole - Egg, Slightly beaten
  • 1/2 teaspoons - Grated orange peel
  • 1/2 cups - Powdered sugar, For glaze
  • 1 tablespoons - Orange juice, For glaze
  • 1/2 teaspoons - Grated orange peel, For glaze
  • Directions:

    1. Heat oven to 400.
    2. Grease bottom of 9-in. springform pan or cake pan.
    3. For cake, combine first six ingredients; mix well.
    4. Add combined banana, juice, margarine, egg and orange peel, mixing just until moistened.
    5. Pour into prepared pan.
    6. Bake 30-35 min. or until golden brown. Cool 10 min. on wire rack; remove from pan.
    7. For glaze, combine powdered sugar, orange juice and orange peel; drizzle evenly over warm cake.

    Brief Description

    "Rich, yet delicate muffincake lightly sweetened w/ ripe bananas and orange juice."

    Main Ingredient:

    Quaker Oats; Banana; Orange juice

    Category:  Breads

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 30 min


    VARIATION: To make muffins, grease 12 medium muffin cups or line w/ paper baking cups. Prepare batter as recipe directs; fill prepared muffin cups almost full. Bake 15-18 min. or until golden brown. Prepare glaze as directed above.

    FREEZING: Wrap securely in foil or place in freezer bag; seal, label and freeze up to 3 months.


    The Quaker Oats Treasury of Best Recipes

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    Posted On:

    February 17, 2013

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