2 1/4 cups all-purpose flour
3/4 cup uncooked quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups mashed ripe bananas (about 6 medium bananas)
3/4 cup unsweetened apple juice concentrate
4 large eggs, beaten
1/2 cup butter, melted
2 teaspoons vanilla extract
3/4 cup chopped toasted walnuts
2 cups powdered sugar
1/3 cup butter, softened
3 to 4 tablespoons hot water
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C). Grease and flour a 12-inch tube pan; set aside.
In a large bowl, combine flour, oats, cinnamon, baking powder, baking soda, and salt.
Combine mashed bananas, apple juice concentrate, eggs, butter, and vanilla extract; mix well.
Add flour mixture to banana mixture and stir until well combined. Fold in walnuts.
Spread batter into prepared tube pan. Bake 50 to 55 minutes or until tested done when wooden pick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; turn cake out onto wire rack.
Meanwhile, prepare the vanilla glaze by mixing together powdered sugar, butter, vanilla extract and hot water. Drizzle over cooled cake.