Recipe by Carol
"This is a luscious cake with a rich banana flavor. The crumb topping is baked on."
Watch video tips and tricks
packed brown sugar
1 1/3 cups
packed brown sugar
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
I love banana bread, so I fully expected to enjoy this cake. But... it really just wasn't that great. I found it to be on the dry side, and didn't care for the addition of the oats (although the banana oat bread from this site is delicious). So, I guess that I will stick to making breads from my over ripe bananas.
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.
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!
This cake got rave ratings when I made it. It tastes better the next day.
My friend and I made this cake for something sweet yet healthy, and it turned out perfect! We baked it for 35 minutes, and it was the perfect moisture and texture. The oats and brown sugar taste great in this cake, and it's very easy to make.
I doubled the recipe and baked in my Pampered Chef square baker. ( I use nothing but stones to cook and everything turns out awesome ) I read all the reviews about the topping being crumbly, so I put 1/2 the batter in the pan, put the topping and then the rest of the batter to contain it within the cake. Very good.
LOVED this recipe. Turned out perfectly and it is so easy to make. I took it to work this morning and it is gone (30 min into the work day). The only modification I made was to use pecans instead of walnuts. This is a keeper. Oh, and as per the other reviewers this is delicious warm out of the oven, but even better the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Oatmeal Crumb Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover the simple secret to super-moist banana cake.
Watch how to make this easy and fast banana cake.
The crumb topping makes these muffins extra yummy.