Banana Crunch Cake recipe

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Ingredients

¾ cup rolled oats
⅓ cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
½ cup shortening
⅔ cup white sugar
1 cup mashed banana
2 eggs
1 teaspoon vanilla extract
1 cup oat flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts

Nutrition Info

459.3 calories
carbohydrate: 55.5 g
cholesterol: 54.1 mg
fat: 24.7 g
fiber: 3.6 g
protein: 7 g
saturatedFat: 6.3 g
servingSize: -
sodium: 489.7 mg
sugar: 29.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.

  2. In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.

  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipe Yield

1 - 8x8 inch pan

Recipe Note

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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