Recipe by 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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
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!
I followed the directions exactly and found the cake to be extremely heavy and dry. I won't make it again!
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.
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)
This is spectacular! I took some advice from other posts and added 50% more banana. I also used half shortening, half butter in the cake. It was moist, caramel-y, crunchy and delicious. It would be a terrific coffee cake, too.
This cake is really delicious. I used a stick of margarine instead of the shortening, and it turned out moist and yummy. This one's a keeper.
I have been making this recipe for many years and I ALWAYS have rave reviews. I do cut the topping in half, or double the cake recipe. I agree with the others--two much topping for the small cake. I also add chocolate chips to the batter. Delicious!
I give this a top rating due to the others who have reviewed it before me. I used canola oil, as one reviewer said, and I did cut the topping down to 1/3 cup on all ingredients except the butter, and it was perfect!! This was so delicious and the oat flour (which is super simple to make) gave it such a yummy nutty flavor which I love, especially since my husband and son both have nut allergies and I can't use the real thing! Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Crunch Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 223
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
Broccoli salad makes a great side dish or a light main dish on a warm night.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Discover the simple secret to super-moist banana cake.
Watch how to make this easy and fast banana cake.
Satisfy your sweet tooth with this nutritious idea.