Banana Oatmeal Crumb Cake

Banana Oatmeal Crumb Cake

178

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

servings 274 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

178
  1. 213 Ratings

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Most helpful positive review

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!...

Most helpful critical review

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 t...

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!...

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 i...

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 cinnamo...

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 tas...

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 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 t...

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 ins...

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 ...