Banana Oatmeal Crumb Cake

Banana Oatmeal Crumb Cake exists somewhere between banana bread and coffee cake. It’s just the kind of cake you’ll find yourself eating all day long!

As long as there are overripe bananas, I’ll be looking for ways to use them. After years of baking, I’ve made countless banana breads and muffins. I love them, but a little variety is nice, too.

I happened upon this recipe as I was browsing through Buttercup Bakes at Home, a great little cookbook from the owner of Buttercup Bake Shop in New York. I’ve had past success with Buttercup’s recipes, so I took my overripe bananas and got to work.

This cake is a bit of a hybrid of banana bread and coffee cake. It seems somehow more significant than banana bread, yet not quite a coffee cake. There are plenty of oats for a slightly chewy texture. Plus, brown sugar and, of course, bananas.

And that crumb topping! Well, I’m always a sucker for crumb topping, and this one did not disappoint. The original recipe did not include nuts in the topping, but I couldn’t resist adding some chopped pecans. Oats, brown sugar, pecans, all held together by butter and cinnamon? Yes, please!

More Banana Cake Recipes

• Hummingbird Cupcakes
• Sour Cream Banana Coffee Cake
• Banana Cake with Cream Cheese Frosting

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Banana Oatmeal Crumb Cake

Yield 12 to 16 servings

Prep Time 25 minutes

Cook Time 40 minutes

Total Time 1 hour 5 minutes

Banana Oatmeal Crumb Cake is a tasty cake that's a little bit banana bread and a little bit coffee cake. Serve this one from breakfast to dessert!

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Ingredients

For the cake:

• 3/4 cup (90g) all-purpose flour
• 1 & 1/3 cups (132g) old-fashioned rolled oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 2/3 cup (133g) firmly packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup ripe mashed bananas (about 2 medium bananas)
• 1 teaspoon vanilla extract

For the crumb topping:

• 3/4 cup (74g) old fashioned rolled oats
• 1/3 cup (67g) firmly packed light brown sugar
• 1/3 cup (56g) chopped pecans
• 2 & 1/2 tablespoons (35g) unsalted butter, melted and cooled
• 1/2 teaspoon ground cinnamon

Instructions

To make the cake:

1. Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
2. Whisk together the flour, oats, baking soda, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the bananas and vanilla.
4. Reduce mixer speed to low. Gradually add the flour mixture, mixing until combined.
5. Transfer the cake batter to the prepared pan.

To make the crumb topping:

1. Mix together the oats, brown sugar, pecans, butter, and cinnamon until crumbly. Sprinkle the mixture evenly over cake batter.
2. Bake 35-40 minutes, or until a pick inserted into the center of the cake comes out clean.
3. Cool 20-30 minutes before serving.

Notes

Recipe adapted from Buttercup Bakes at Home.

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• 
  USA Pan Bakeware Square Cake Pan, 8 inch
• 
  Buttercup Bakes at Home

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