Banana Oatmeal Crumb Cake Recipe

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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

—CookieeMonster13

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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.

—mominml

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192 Ratings

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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.

—chellebelle

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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!

—BROZZY

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Apr 03, 2003

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

—TNUTTY

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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.

—Lauren W.

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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.

—JoJoAidan

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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.

—Prairie Epicurian

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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.

Nutritional Information

Banana Oatmeal Crumb Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 274
Calories from Fat: 111

% Daily Value *
Total Fat 12.3g 19 %
Saturated Fat 6.6g 33 %
Cholesterol 61mg 20 %
Sodium 239mg 10 %
Potassium 171mg 5 %
Total Carbohydrates 38.1g 12 %
Dietary Fiber 2.3g 9 %
Protein 4.2g 8 %
Sugars 20.4g
Vitamin A 7 %
Vitamin C 3 %
Calcium 4 %
Iron 13 %
Thiamin 18 %
Niacin 13 %
Vitamin B6 7 %
Magnesium 11 %
Folate 16 %

* 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.