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Banana Crunch Cake

Rated as 4.26 out of 5 Stars

"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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Ingredients

55 m servings 459 cals
Original recipe yields 8 servings (1 - 8x8 inch pan)

Directions

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  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.

Nutrition Facts


Per Serving: 459 calories; 24.7 g fat; 55.5 g carbohydrates; 7 g protein; 54 mg cholesterol; 490 mg sodium. Full nutrition

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Reviews

Read all reviews 32
  1. 38 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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, ...

Most helpful critical review

I followed the directions exactly and found the cake to be extremely heavy and dry. I won't make it again!

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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, ...

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 ...

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...

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...

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 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 butte...

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 c...

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.

I followed the directions exactly and found the cake to be extremely heavy and dry. I won't make it again!