Banana Crunch Cake

Banana Crunch Cake

30
dakota kelly 16

"Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender."

Ingredients

55 m {{adjustedServings}} servings 459 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 459 kcal
  • 23%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 55.5g
  • 18%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
  2. In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

30
  1. 35 Ratings

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YUM, YUM, YUM! This recipe couldn't have come at a better time--my bananas were BEGGING me to use them for something. I have tried some of the other popular banana bread recipes on this site, ...

This cake had a great banana flavor. It was moist and dense, for the most part. I found that the 8x8 square pan was too small. It made for a very deep cake that didn't cook in the middle. I ...

Great crunchy outside/moist inside banana cake! I made some slight changes to the original recipe: I add an additional half cup of mashed banana and prepared the topping with oat flour instead...