This is a luscious cake with a rich banana flavor. The crumb topping is baked on.

Carol

Recipe Summary

Servings:
12
Yield:
1 - 8 inch square cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together flour, 1 1/3 cups oats, salt, and baking soda.

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  • In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.

  • Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.

  • Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

Nutrition Facts

274 calories; protein 4.2g 8% DV; carbohydrates 38.1g 12% DV; fat 12.3g 19% DV; cholesterol 56.4mg 19% DV; sodium 239.5mg 10% DV. Full Nutrition

Reviews (204)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/08/2006
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 Read More
(76)

Most helpful critical review

Rating: 3 stars
02/03/2012
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. Read More
(11)
250 Ratings
  • 5 star values: 151
  • 4 star values: 61
  • 3 star values: 31
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
03/08/2006
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 Read More
(76)
Rating: 5 stars
10/29/2006
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. Read More
(46)
Rating: 5 stars
11/11/2005
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! Read More
(24)
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Rating: 5 stars
08/22/2003
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. Read More
(14)
Rating: 5 stars
04/03/2003
This cake got rave ratings when I made it. It tastes better the next day. Read More
(14)
Rating: 4 stars
12/06/2006
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. Read More
(12)
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Rating: 3 stars
02/02/2012
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. Read More
(11)
Rating: 5 stars
01/11/2008
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. Read More
(9)
Rating: 4 stars
05/27/2003
It's yummy! I doubled my recipe for the banana batter and baked it on a 9x13x2 pan for added height (2 inches). The crumb topping is delicious. I used cashew nuts instead of walnuts and it came out fine. I will be baking this again and again. Thanks Carol. Read More
(9)