This is a delicious cake with a rich banana flavour. The crumb topping is baked on.
The is the most awesome recipe. I make this cake all the time. Who knew that adding SO much oats would work. I did not. Higher in fibre thanks to all the oats too, compared to your regular cake recipe. Also works a treat with macadamias instead of walnuts. - 20 Aug 2013
This is an amazing recipe!!! I doubled the recipe and used a 9 x 13" pan and only took about 35 minutes to bake. I used six very ripe large bananas and I think that was just right. Great recipe! Thanks - 08 Mar 2006 (Review from Allrecipes USA and Canada)
I just finished baking this recipe. I chose it because I had some bananas to use up and the oatmeal adds some extra fiber that banana bread doesn't have. I used a cupcake pan with paper liners instead of the 8x8 pan and it made 12 cupcakes. They were done after baking about 27 minutes. They are SO moist and tasty, the banana flavor shines! The oatmeal adds an amazing soft texture. The only change I made to the recipe was to add about a tablespoon of flour to the oatmeal topping mixture in hope of avoiding the "too loose" issues other reviewers mentioned. My topping held together pretty well, so maybe it worked. The texture is like a homestyle "snack cake" cake, not an elegant bakery type of cake. Plan to eat this up right away, it doesn't keep very well at all. - 25 Sep 2004 (Review from Allrecipes USA and Canada)