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Banana Crunch Cake

Banana Crunch Cake

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
dakota kelly

dakota kelly

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.

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Ingredients {{adjustedServings}} servings

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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:
  • 61 mg
  • 20%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CHRISCAT
28

CHRISCAT

11/6/2003

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, but always went back to my wonderful old standby. I decided to give this one a try, and I am SO GLAD I did! It came out of the oven smelling heavenly, and I cut a slice right away (burned my mouth eating it too!). THIS IS EXCELLENT! I did make a couple of changes--I used 1/3 cup canola oil for the shortening (healthier), and I used all brown sugar, because I like when the cake looks darker. Those changes worked out just fine! I think the oat flour adds an interesting flavor. Thanks sooooo much, Verona!

Amy
11

Amy

11/6/2003

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 left it in the oven for 15 extra minutes and the edges were getting a little too dark by the time the center was cooked enough. Since the directions mentioned vanilla even though the ingredient list did not, I added 1 tsp. I also used butter instead of shortning - just a personal preference. My biggest quibble was with the topping - way too much and way too dry. I'd cut everything to 1/3 but the butter. With those adjustments, I would definitely make this again.

MONA NARVAJA
9

MONA NARVAJA

3/12/2006

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 of rolled oats (that I happened not to have) and the result was just perfect. Plus add cinnamon to the topping (1 full soup spoon)

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