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!

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

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!!

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.

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.

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!

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.

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.

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

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.

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.

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.

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

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!

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.

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.