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.

Banana Oatmeal Crumb Cake | Bake or Break

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

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 16 servings

Banana Oatmeal Crumb Cake

Ingredients

    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

Instructions

To make the cake:

Preheat oven to 350°. Grease and flour an 8-inch square baking pan.

Whisk together flour, oats, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in bananas and vanilla.

Reduce mixer speed to low. Gradually add flour mixture, mixing until combined.

Transfer cake batter to prepared pan.

To make the crumb topping:

Mix together oats, brown sugar, pecans, butter, and cinnamon until crumbly. Sprinkle 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.

Notes

Recipe adapted from Buttercup Bakes at Home.

http://www.bakeorbreak.com/2013/06/banana-oatmeal-crumb-cake/

19 Comments

  1. Jenny @ BAKE June 12, 2013 Reply

    These bars look absolutely delicious!

  2. Tahnycooks June 12, 2013 Reply

    I have some banana’s that are screaming to be used! Thanks for the recipe! Pinning!

  3. Funny thing is, I hardly ever bake with bananas because I always eat them before they get brown! When I want to, I have to buy lots of extra ones.

  4. This sounds wonderful! I would definitely eat this for breakfast.

  5. Cookie June 12, 2013 Reply

    Looks yummy! The pecans sound like a great addition. I like a heartier banana bread, so I’m betting I would like the texture of it with the oats.

  6. ooooh, a hybrid between coffee cake and banana bread sounds like heaven to me! MMM!

  7. Mr. & Mrs. P June 12, 2013 Reply

    We have some bananas also that are just too ripe for our liking.. We see this cake in our near future.

  8. Hmmm. I know what I am making this weekend!

  9. JEP June 12, 2013 Reply

    I am so envious you live in a city with lots of good bakeries. The Buttercup shop site has so many baked goods I like. The combination of ingredients is the banana cake will be delicious.

  10. That is the perfect way to use up bananas. This looks so delish!

  11. Mmm what a fabulous treat!! Love this!

  12. David @ Spiced June 13, 2013 Reply

    I love a serious weakness for crumb cake! Throw in this delicious oat topping, and I think I might be in heaven. :-)

  13. I love banana sweet treats and this crumb cake sounds so good! Now if only my family wouldn’t eat all my bananas so I can make it

  14. Joanne June 13, 2013 Reply

    Oats+banana = breakfast, yes? The perfect morning treat!

  15. Tracy {pale yellow} June 13, 2013 Reply

    I adore the crumb topping on top, so tasty and inviting. Totally agree, oats & bananas equal breakfast any day of the week!

  16. Miss M June 24, 2013 Reply

    This one just went to the top of my ‘to bake’ list!

  17. daph July 19, 2013 Reply

    I just baked this cake and we ate it warm out of the oven. Great balance of flavors. I added chocolate chips to half of the cake and it was delicious. Does fall apart so, not sure, perhaps a tad less oatmeal. Overall though thumbs up and will make again. l

  18. apron lady December 23, 2013 Reply

    Very good! I didn’t have pecans on hand so used walnuts. Didn’t wait but about 10 minutes before I dug in. After a couple of bites, I went straight to the cupboard for my stand-by canned pineapple to eat with the warm cake. Super scrumptious and very breakfast-worthy. I could also imagine a thinned vanilla yogurt or non-fat sour cream to drizzle on the fruit-cake combo for a really good breakfast starter. Great texture for the cake–surprisingly light. Definitely eat warm!

  19. Bernadette October 21, 2014 Reply

    I used almonds and pecans. This cake tastes amazing!

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