Banana Orange Muffincake

Banana Orange Muffincake is one of my favorite ways to use overly ripe bananas.  I confess to being a recipe clipper and have had this recipe from Quaker Oats for many years.  I’ve baked it often - it’s healthy, not too sweet, and tastes great.  I usually make this in a round pan but have made muffins for an on-the-go breakfast you won’t need to feel guilty about. 
12 servings, Calories 190

Banana Orange Muffincake

1 1/2 cups all purpose flour
1 cup Quaker Oats (Quick or Old Fashioned, uncooked)
1/3 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
2/3 cup mashed ripe bananas – about two small
1/2 cup orange juice
1/3 cup margarine, melted
1 egg, lightly beaten
1/2 teaspoon grated orange peel

Glaze:
1/2 cup powdered sugar
1 tablespoon orange juice
1/2 teaspoon grated orange peel

Heat oven to 400 degrees.  Grease bottom of 9 inch round cake pan.  Combine dry ingredients.  Add combined banana, juice, margarine, eggs and orange peel, mixing just until moistened.  Pour into prepared pan.  Bake 30-35 minutes or until golden brown.  Cool 10 minutes on wire rack; remove from pan.  Combine glaze ingredients and drizzle evenly over cake while still warm.