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Banana Oatmeal Crumb Cake

Banana Oatmeal Crumb Cake

Carol

Carol

This is a luscious cake with a rich banana flavor. The crumb topping is baked on.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Stir together flour, 1 1/3 cups oats, salt, and baking soda.
  2. In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
  3. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
  4. Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

CookieeMonster13
61

CookieeMonster13

3/8/2006

This is an amazing recipe!!! I doubled the recipe and used a 9 x 13" pan and only took about 35 minutes to bake. I used six very ripe large bananas and I think that was just right. Great recipe! Thanks

chellebelle
38

chellebelle

10/29/2006

I just finished baking this recipe. I chose it because I had some bananas to use up and the oatmeal adds some extra fiber that banana bread doesn't have. I used a cupcake pan with paper liners instead of the 8x8 pan and it made 12 cupcakes. They were done after baking about 27 minutes. They are SO moist and tasty, the banana flavor shines! The oatmeal adds an amazing soft texture. The only change I made to the recipe was to add about a tablespoon of flour to the oatmeal topping mixture in hope of avoiding the "too loose" issues other reviewers mentioned. My topping held together pretty well, so maybe it worked. The texture is like a homestyle "snack cake" cake, not an elegant bakery type of cake. Plan to eat this up right away, it doesn't keep very well at all.

BROZZY
22

BROZZY

11/10/2005

What a wonderful way to use ripe bananas! I was looking for a recipe to introduce more oats into my diet and this is great! Like others stated, I used 3 medium ripe bananas, added 1 tsp cinnamon to the cake batter, and 1T flour to the topping. Next time I may try making muffins. Now I'm waiting for my bananas to become very ripe so I can make this again!

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