1 ½ cups all-purpose flour
1 cup regular rolled oats, uncooked
⅓ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
¾ cup ripe bananas, mashed
⅓ cup orange juice
⅓ cup butter, melted
1 egg, beaten
1 teaspoon grated orange rind
½ teaspoon vanilla
½ cup powdered sugar
1 tablespoon orange juice
In large mixing bowl, combine flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt.
Combine bananas, ⅓ cup orange juice, butter, egg, orange rind and vanilla; add to flour mixture, stirring just until moistened.
Pour batter into a lightly greased 2-quart oblong or 8-inch square baking dish.
Cook according to your Advantium model's cooking settings or until golden brown.
Cool on wire rack for 10 minutes.
In small bowl, combine powdered sugar and 1 tablespoon orange juice; stir until smooth.
Drizzle evenly over coffee cake.
The aromatic outermost skin layer of the orange (or lemon) is called the zest. It consists only of the colored portion of the skin. Remove the zest with a citrus zester, vegetable peeler or fine, hand-held grater.