So the holidays came and went and the usual happened: I bought tons of fruit, all of it gone-replenished-gone again.
Except for a few bananas. I am always left with bananas.
Which is why there is always a banana bread or banana cake or banana muffins on my counter or in the freezer.
This one turned out to be one of the all-time favorites.
Banana Oat Cake with Coconut
2 cups flour
1/2 cup quick oats
1/2 cup grated coconut
2 teaspoons baking soda
1 teaspoon baking powder
1-1/2 teaspoons cinnamon
1 teaspoon salt
1 cup vegetable shortening
1 cup sugar
4 medium very ripe bananas, mashed
4 large eggs
1 teaspoon vanilla extract
3/4 cup raisins
Preheat the oven to 350 degrees. Grease and flour a 10-inch (8-cup) bundt pan. Mix the flour, oats, coconut, baking soda, baking powder, cinnamon and salt together in a bowl. Set aside. In the bowl of an electric mixer beat the shortening and sugar at medium speed for about 2 minutes or until well blended. Add the bananas and blend them in thoroughly. Add the eggs and vanilla extract and beat the ingredients well. Add the flour mixture and beat until batter is well blended. Fold in the raisins. Pour the batter into the prepared pan and bake for 55-60 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Remove to a cake rack to cool completely.
Makes one cake, serving 12-16