Rating: 4.26 stars
38 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

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.

Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
5 mins
total:
55 mins
Servings:
8
Yield:
1 - 8x8 inch pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

459 calories; protein 7g; carbohydrates 55.5g; fat 24.7g; cholesterol 54.1mg; sodium 489.7mg. Full Nutrition
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Reviews (32)

Most helpful positive review

Rating: 5 stars
11/06/2003
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! Read More
(29)

Most helpful critical review

Rating: 1 stars
07/24/2003
I followed the directions exactly and found the cake to be extremely heavy and dry. I won't make it again! Read More
(3)
38 Ratings
  • 5 star values: 21
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
11/06/2003
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! Read More
(29)
Rating: 4 stars
11/06/2003
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. Read More
(11)
Rating: 4 stars
03/12/2006
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) Read More
(10)
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Rating: 5 stars
07/24/2003
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. Read More
(6)
Rating: 5 stars
10/07/2005
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. Read More
(6)
Rating: 5 stars
05/26/2008
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! Read More
(4)
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Rating: 5 stars
10/01/2010
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! Read More
(4)
Rating: 1 stars
07/24/2003
I followed the directions exactly and found the cake to be extremely heavy and dry. I won't make it again! Read More
(3)
Rating: 4 stars
11/06/2003
This recipe makes a very moist cake. The crumb topping was different but it made the Cake. Will make this often to get rid of old bananas. Read More
(3)