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75 minutes
Prep: 15 minutes
Cook: 40 minutes
885 calories per serving view nutrition facts
15 Servings
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| 1 | cup | rolled oats | |
| 1/2 | cup | butter | or margarine |
| 1 1/4 | cups | water | boiling |
| 3/4 | cup | honey | |
| 1 | teaspoon | vanilla extract | |
| 3/4 | cup | bananas | mashed |
| 2 | large | eggs | |
| 1 3/4 | cups | whole wheat flour | |
| 1 1/2 | teaspoons | baking soda | |
| 1 | teaspoon | cinnamon | |
| 1/2 | teaspoon | salt | |
| 1/4 | cup | nutmeg | |
| 1/2 | cup | coconut | flaked |
| 1/2 | cup | walnuts | chopped |
| 1 | cup | chocolate chips |
Heat oven to 350 F.
Grease and flour pan.
In large bowl, combine oats, margarine and water. Let stand 20 minutes.
Stir in honey, vanilla, bananas and eggs; mix well.
Lightly spoon flour into measuring cup; level off.
In small bowl, combine flour, baking soda, cinnamon, salt and nutmeg.
By hand, stir into oat-banana mixture until well blended.
Fold in coconut, walnuts and chocolate chips.
Pour into prepared pan.
Bake at 350 F for 35-40 minutes or until cake springs back when touched lightly in center.
(Cake will not rise high.)
Serve warm.
| % Daily Value* | |
| Total Fat 41.0g | 63% |
| Saturated Fat 19.0g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 709mg | 30% |
| Total Carbohydrate 119.0g | 40% |
| Dietary Fiber 13.0g | 50% |
| Sugars 53.0g | |
| Protein 21.0g | 43% |
| Vitamin A | 17% | Vitamin C | 1% | |
| Calcium | 8% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Fiery taste and vibrant color characterize Whole Chilies. We select only the finest Chilies grown in China to add a powerful and pungent flavour to Mexican, South American, Chinese, Japanese, Indian, Thai, and African cooking. ...
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A tender and delicious bread that tastes wonderful with a tasty pasta dish.
