Banana Crunch Cake

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 459 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• ½ cup shortening
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts
• 1 teaspoon salt
• ¾ cup rolled oats
• ⅓ cup packed brown sugar
• ⅔ cup white sugar
• ¾ cup all-purpose flour
• 2 tablespoons butter, melted
• 1 cup mashed banana
• 2 tablespoons chopped walnuts
• 1 cup oat flour

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.