Banana Oatmeal Crumb Cake Recipe - Allrecipes.com
Banana Oatmeal Crumb Cake Recipe

Banana Oatmeal Crumb Cake

Recipe by  

"This is a luscious cake with a rich banana flavor. The crumb topping is baked on."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch square cake Change Servings
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Directions

  1. Stir together flour, 1 1/3 cups oats, salt, and baking soda.
  2. 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.
  3. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
  4. 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 More Reviews

Most Helpful Positive Review
Mar 08, 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

 
Most Helpful Critical Review
Feb 02, 2012

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.

 
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.

 
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!

 
Apr 03, 2003

This cake got rave ratings when I made it. It tastes better the next day.

 
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.

 
Dec 06, 2006

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.

 
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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Nutrition

  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 38.1 g
  • 12%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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