Get the Recipe:
Banana Oatmeal Crumb Cake
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!
Ingredients
For the cake:
- 3/4 cup (90 g) all-purpose flour
- 1 1/3 cups (132 g) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (133 g) 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 (74 g) old-fashioned rolled oats
- 1/3 cup (67 g) firmly packed light brown sugar
- 1/3 cup (56 g) chopped pecans
- 2 1/2 tablespoons (35 g) unsalted butter, melted and cooled
- 1/2 teaspoon ground cinnamon
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Instructions
To make the cake:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan. If you like, line the pan with parchment paper and grease the paper.
- 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 the cake batter.
- Bake 35-40 minutes, or until a pick inserted into the center of the cake comes out clean.
- Cool in the pan on a wire rack for 20-30 minutes before serving.
Notes
- Recipe adapted from Buttercup Bakes at Home.
- Store in an airtight container at room temperature up to 4 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
