Cake:

2-1/4 c. all-purpose flour
3/4 c. uncooked rolled oats
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 c. mashed ripe bananas (about 6 medium)
3/4 c. frozen apple juice concentrate, thawed
4 eggs, beaten
2 tsp. vanilla extract
3/4 c. chopped walnuts

Preheat oven to 350°F. Combine dry ingredients in large bowl. Add all remaining ingredients except walnuts; mix well. Stir in walnuts; spread into well greased Bundt or tube pan.

Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes; turn cake out onto wire rack. Cool completely. If desired prepare cream cheese glaze. Spoon over top of cake, letting excess glaze drip down sides. Serve at room temperature or chilled.

Makes 12 servings.

Cream Cheese Glaze:

1 (3 oz.) pkg. cream cheese, softened
2 tbsp. frozen apple juice concentrate, thawed
1/4 tsp. vanilla extract
1/8 tsp. ground cinnamon

Combine all ingredients in a small bowl; beat until smooth.