Reviewed: May 17, 2009

Really loved this recipe. I made a few personalized changes. Doubled walnuts in the topping and cake mixture. Used 1/2 c oats instead. Included cinnamon in the topping. Used mixture of brown and white sugar for the cake mixture. Added more banana (1.5c). Used wheat flour instead of oat flour, and bread flour instead of all-purpose (b/c that was all I had).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Chewsie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2008

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!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2008

dry and not very tasty. would rather just have made banana bread

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

D J S MOM

Cooking Level: Intermediate

Home Town: Chautauqua, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 15, 2008

I had 3 very ripe bananas to use, and was looking for something other than banana breads or muffins. This cake sounded yummy and healthy, and it was! I also used all brown sugar, and also added 1/4 cup of ground flax seed to make it even healthier. Will definitely make this again, a winner!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marj

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 4, 2008

I'm not quite sure what happened with this recipe. I followed the recipe with the exception of pecans instead of walnuts. The cake turned out dry and crumbly. I will not make this cake again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Adeeann

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2008

I added 3 large very ripe banana's and used brown sugar in the recipe instead of white sugar and a 1/2 cup of butter instead of shortening. I also added a teaspoon of cinnamon to the batter and added 1/4 of melted butter to the topping to make it hold better. This was FABULOUS! Thanks for a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2008

My mom used to bake this cake when we were little, it was always a big hit! She got it from a quaker oats recipe book, which she has since lost, so thanks for posting this recipe! When baking this cake, I only use dark brown suger (gives it an extra kick of molasses), add a tsp or two of cinammon to the batter (besides the crunch topping) and substitute butter for the shortening and whole wheat flour for the all purpose flour (gives it a nuttier flavor and helps my stomach deal with the oats better). It makes a great breakfast cake!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rossi17

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2007

I used the canola oil and that was good but will try with butter and or margarine too. I liked the crunch topping and I did not feel it had too much. This cake is not real sweet which would make it a good batter for muffins. I used pecans instead of walnuts because I happpened to have them on hand. However, I prefer the taste of walnuts when combined with oats. Probably would add more walnuts to the topping mixture when I make this again. I like this recipe. I think you could do a lot of variations with it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sheila

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2007

We loved it! I used all brown sugar as was recommended and only 1/2 cup oats in the topping. Also put it in a 9x9 pan, which was perfect - I wouldn't go larger than that. It was moist and tasty. The topping made it. Without that, it would just taste like extra moist banana bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

beckyw

Cooking Level: Intermediate

Home Town: White Cloud, Michigan, USA

Living In: Houghton, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2007

This was really good. Still tastes like banana bread, not really a cake. It's a little sweet for me, but good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BARNKITTY

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 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)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MONA NARVAJA

Cooking Level: Expert

Living In: Buenos Aires, Ciudad Autónoma De Buenos Aires, Argentina

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2005

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KJENSKY

Cooking Level: Expert

Living In: West Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 21, 2005

altered the recipe a bit. Used 1 stick butter instead of shortening and reduced oats to 1/2c. for topping. The cake was not quite banannary enough for me. I will increase bananna's to 1 1/2 c. next time.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DNYELLB

Cooking Level: Expert

Home Town: Millis, Massachusetts, USA

Living In: Needham, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2004

I made this for friends & everyone loved it. I followed the recipe except I used a stick of margarine instead of the shortening. Cake came out perfectly moist & the kids loved it too!! Easy recipe & a nice change from plain old banana bread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

terry

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2003

I made this in a jelly roll pan & it came out like bars. Pretty good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HAUSER49

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Chandler, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2003

This recipe makes a very moist cake. The crumb topping was different but it made the Cake. Will make this often to get rid of old bananas.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

HAPPYCHICKLET

Cooking Level: Expert

Home Town: Saint John, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 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.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Amy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 30, 2003

This cake was easy to make but a little dry. Also, if you read the directions. The ingredients does not list vanilla but when reading the recipe, it does. Also, it isn't very sweet.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

NFHRJAOT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2003

This cake is quite excellent. Good flavour. The crunchy topping is great. A very nice change from plain banana bread. A keeper!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Vinnie B

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2003

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.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

C1GINN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Banana Crunch Cake

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!