Oatmeal-Banana Coffee Cake

A delicious coffee cake made with those overripe bananas. I first made this in 1995. My grandsons Stephen and Kevin liked it so much that they took it in their lunches.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 313 Calories

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ cup rolled oats
• ⅓ cup packed brown sugar
• ⅓ cup milk
• ¼ cup chopped pecans
• ¾ cup all-purpose flour
• 2 large eggs
• 3 tablespoons all-purpose flour
• ½ cup brown sugar
• ¾ cup whole wheat flour
• 2 tablespoons unsalted butter, softened
• 2 ripe bananas
• ½ cup unsalted butter, at room temperature
• 2 teaspoons white vinegar
• vegetable oil cooking spray
• Topping:

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.

Step 2

Combine milk and vinegar in a glass to make sour milk; stir gently. Mash bananas in a small bowl to make 1 cup.

Step 3

Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.

Step 4

Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk; mix thoroughly. Pour batter into the prepared pan.

Step 5

Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.

Step 6

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.