Reviewed: Aug. 28, 2011

This is a flavorful, moist cake. I used lite cinnamon applesauce with a little olive oil for the shortening, and brown sugar for the white sugar. Making the oat flour was a great idea. I will be adding this to my regular recipe file.

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Reviewer:

luv2ck

Reviewed: Sep. 29, 2010

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!

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Reviewer:

Marge

Reviewed: Apr. 18, 2010

I did not care for this cake. I followed the recipe as stated. The bake time listed was not long enough so by the time the cake was cooked in the middle it was dry. There was WAY too much topping which became overcooked. I won't try this one again.

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Reviewer:

bub6958

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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).

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Reviewer:

Chewsie

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!

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Reviewer:

Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

Reviewed: Apr. 16, 2008

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

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Reviewer:

D J S MOM

Cooking Level: Intermediate

Home Town: Chautauqua, New York, USA

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!!

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Reviewer:

marj

Cooking Level: Professional

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.

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Reviewer:

Adeeann

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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.

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Reviewer:

WINELOVER813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Porter Ranch, California, USA

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!

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