Oatmeal-Banana Coffee Cake recipe
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Ingredients
- vegetable oil cooking spray ⅓ cup milk 2 teaspoons white vinegar 2 ripe bananas ¾ cup all-purpose flour ¾ cup whole wheat flour ¾ cup rolled oats 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon salt ½ cup unsalted butter, at room temperature ½ cup brown sugar 2 large eggs 1 teaspoon vanilla extract Topping: ⅓ cup packed brown sugar 3 tablespoons all-purpose flour 2 tablespoons unsalted butter, softened ¼ cup chopped pecans
Nutrition Info
- 313.3 caloriescarbohydrate: 40.3 gcholesterol: 68.4 mgfat: 15.4 gfiber: 2.9 gprotein: 5.4 gsaturatedFat: 8 gservingSize: -sodium: 283.7 mgsugar: 17.8 gtransFat: : -unsaturatedFat: : -
Directions Oatmeal-Banana Coffee Cake
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.
Combine milk and vinegar in a glass to make sour milk, stir gently. Mash bananas in a small bowl to make 1 cup.
Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.
Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk, mix thoroughly. Pour batter into the prepared pan.
Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.