Oatmeal cake with banana and caramelized dulce de leche glaze is a delicious preparation that combines the nutritious texture of oats with the natural sweetness of banana. This type of cake has its roots in the popular home cooking of various Latin American countries, where banana is a common ingredient and oats are frequently used for their health benefits. In some countries, such as Argentina and Uruguay, it can be found under similar names, while in Mexico and Central America the combination of oats and banana is used in various desserts and breads, albeit with slight differences in preparation and presentation.
The inclusion of caramelized dulce de leche as a glaze is a traditional touch highly appreciated in countries like Argentina, Uruguay, and Chile, where dulce de leche is an emblematic ingredient. This cake symbolizes the fusion between tradition and culinary innovation, offering a healthy and tasty dessert that is ideal for different celebrations or to enjoy as a homemade snack.
How to Make Oatmeal Cake with Banana and Caramelized Dulce de Leche Glaze
In a medium bowl, mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg.
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy.
Add eggs and vanilla, beating well.
Add dry ingredients alternating with bananas and buttermilk, mixing lightly after each addition.
Pour the batter into a greased 13 x 23 cm cake pan.
Bake at 175 °C for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack.
Cover with caramel glaze.
For the glaze: Melt 1/3 cup of butter in a saucepan.
Add 1 cup of lightly packed brown sugar.
Heat to a boil, stirring constantly.
Boil and stir over low heat for 2 minutes.
Add 1/4 cup of 2% milk.
Heat to a boil.
Remove from heat.
Gradually incorporate 2 cups of sifted powdered sugar.
Spread over the cooled cake.
Yield: 24 servings. Decorate the plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.
