- 3/4 cup rolled oats
- 1/3 cup packed brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons chopped walnuts
- 1/2 cup shortening
- 2/3 cup white sugar
- 1 cup mashed banana
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup oat flour
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chopped walnuts
- 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.
- 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.
- 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.
08/12/2019
recipepes.com
banana crunch cake, recipe
PT15M
PT1H
5
455 calories
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