Thursday, July 18, 2013

Banana Oatmeal Crumb Cake

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Banana Oatmeal Crumb Cake (adapted from Bake or Break)


    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 ( I substituted 1/2 cup unsweetened applesauce)
  • 2/3 cup firmly packed light brown sugar
  • 2 large eggs, at room temperature ( I used 1/2 cup Egg Beaters)
  • 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:

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

2. Whisk together flour, oats, baking soda, and salt. Set aside.
3. 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.
4. Reduce mixer speed to low. Gradually add flour mixture, mixing until combined.
5. Transfer cake batter to prepared pan.

To make the crumb topping:
1. Mix together oats, brown sugar, pecans, butter, and cinnamon until crumbly. Sprinkle mixture evenly over cake batter.
2. Bake 35-40 minutes, or until a pick inserted into the center of the cake comes out clean.
3. Cool 20-30 minutes before serving.

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