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Banana Oatmeal Crumb Cake
SUBMITTED BY:
Carol
PHOTO BY:
CookieeMonster13
"This is a luscious cake with a rich banana flavor. The crumb topping is baked on."
RECIPE RATING:
Read Reviews
(91)
Review/Rate This Recipe
Original recipe yield 1 - 8 inch square cake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
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DIRECTIONS
Stir together flour, 1 1/3 cups oats, salt, and baking soda.
In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly.
Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.
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REVIEWS
Reviewed on Oct. 29, 2006 by
chellebelle
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chellebelle
Oct. 29, 2006
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.
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10 users found this review helpful
I just finished baking this recipe. I chose it because I had some bananas to use up and the...
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Reviewed on Apr. 3, 2003 by TNUTTY
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TNUTTY
Apr. 3, 2003
This cake got rave ratings when I made it. It tastes better the next day.
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7 users found this review helpful
This cake got rave ratings when I made it. It tastes better the next day.
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Reviewed on Mar. 8, 2006 by
CookieeMonster13
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CookieeMonster13
Mar. 8, 2006
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
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5 users found this review helpful
This is an amazing recipe!!! I doubled the recipe and used a 9 x 13" pan and only took about...
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Reviewed on Nov. 10, 2005 by BROZZY
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BROZZY
Nov. 10, 2005
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!
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5 users found this review helpful
What a wonderful way to use ripe bananas! I was looking for a recipe to introduce more oats...
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Reviewed on Aug. 21, 2003 by Lauren W.
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Lauren W.
Aug. 21, 2003
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.
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5 users found this review helpful
My friend and I made this cake for something sweet yet healthy, and it turned out perfect! We...
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Reviewed on Feb. 18, 2008 by
LB
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LB
Feb. 18, 2008
I was a little unsure about this one but it turned out great. The banana flavor worked well as the foundation for this bread, and the crumb topping worked out fine.
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3 users found this review helpful
I was a little unsure about this one but it turned out great. The banana flavor worked well as...
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Reviewed on Aug. 8, 2003 by BRENNAS
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BRENNAS
Aug. 8, 2003
My family loved this. It's wholesome, can be whipped together quickly, and very versatile - can be breakfast, brunch, snack or dessert. And it's even nice enough for company. I actually thought the crumbly top looked pretty falling onto the plate. But be sure to use a very ripe banana for good flavor.
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3 users found this review helpful
My family loved this. It's wholesome, can be whipped together quickly, and very versatile -...
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Reviewed on May 27, 2003 by
sambo forest
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sambo forest
May 27, 2003
It's yummy! I doubled my recipe for the banana batter and baked it on a 9x13x2 pan for added height (2 inches). The crumb topping is delicious. I used cashew nuts instead of walnuts and it came out fine. I will be baking this again and again. Thanks Carol.
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3 users found this review helpful
It's yummy! I doubled my recipe for the banana batter and baked it on a 9x13x2 pan for added...
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Reviewed on May 27, 2003 by IDGY101
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IDGY101
May 27, 2003
Good overall texture. Topping butter should not be melted all the way to provide better topping consistancy. This recipe would also make very good muffins.
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3 users found this review helpful
Good overall texture. Topping butter should not be melted all the way to provide better...
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Reviewed on Jan. 11, 2008 by
Prairie Epicurian
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Prairie Epicurian
Jan. 11, 2008
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.
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2 users found this review helpful
LOVED this recipe. Turned out perfectly and it is so easy to make. I took it to work this...
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