Banana Orange Muffincake

Name: Banana Orange Muffincake
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups flour of your choice; 3/4 tsp xanthum gum (if using gluten-free flour); 1 cup oats; 1/3 cup packed brown sugar; 1 tbsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 2 bananas, mashed; 1/2 cup orange juice; 1/3 cup butter/margarine, melted; 1 egg, lightly beaten (or equivalent of egg replacement); 1/2 tsp grated orange peel; 1 cup powdered sugar; 3 tbsp orange juice; 1 tsp grated orange peel

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Banana Orange Muffincake

Stephanie Goldman @cook_3867977

Saved

Ingredients

35 mins

12 servings

1 1/2 cupsflour of your choice
3/4 tspxanthum gum (if using gluten-free flour)
1 cupoats
1/3 cuppacked brown sugar
1 tbspbaking powder
1/2 tspbaking soda
1/4 tspsalt
2bananas, mashed
1/2 cuporange juice
1/3 cupbutter/margarine, melted
1egg, lightly beaten (or equivalent of egg replacement)
1/2 tspgrated orange peel
1 cuppowdered sugar
3 tbsporange juice
1 tspgrated orange peel

Saved

Steps

35 mins

1

Heat oven to 400°F. Grease 9x13 cake pan.
2

Combine flour, xanthum gum, oats, brown sugar, baking powder, baking soda, & salt.
3

Add bananas, 1/2 cup orange juice, butter, egg, & 1/2 tsp orange peel. Mix just until moistened.
4

Pour into prepared pan. Bake for 30-35 minutes or until golden brown.
5

Remove from oven & let cool.
6

Mix powdered sugar, 3 tbsp orange juice, & 1 tsp orange peel together. Drizzle over cake, while still hot.