Recipe by dakota kelly
"Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender."
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packed brown sugar
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!
I followed the directions exactly and found the cake to be extremely heavy and dry. I won't make it again!
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.
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.
This cake is really delicious. I used a stick of margarine instead of the shortening, and it turned out moist and yummy. This one's a keeper.
I have been making this recipe for many years and I ALWAYS have rave reviews. I do cut the topping in half, or double the cake recipe. I agree with the others--two much topping for the small cake. I also add chocolate chips to the batter. Delicious!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Crunch Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 223
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