Banana Oatmeal Crumb Cake
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!
Banana Oatmeal Crumb Cake
Yield: 12 to 16 servings
Prep Time: 25 minutes
Cook Time: 40 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!
For the cake:
- 3/4 cup all-purpose flour
- 1 & 1/3 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup 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 old fashioned rolled oats
- 1/3 cup firmly packed light brown sugar
- 1/3 cup chopped pecans
- 2 & 1/2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon ground cinnamon
To make the cake:
- Preheat oven to 350°F. Grease and flour an 8-inch square baking pan.
- Whisk together the flour, oats, baking soda, and salt. Set aside.
- 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.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing until combined.
- Transfer the cake batter to the prepared pan.
To make the crumb topping:
- Mix together the oats, brown sugar, pecans, butter, and cinnamon until crumbly. Sprinkle the mixture evenly over cake batter.
- Bake 35-40 minutes, or until a pick inserted into the center of the cake comes out clean.
- Cool 20-30 minutes before serving.
Recipe adapted from Buttercup Bakes at Home.
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