Banana and Oat Crumb Cake

    1 hour 15 minutes

    This is a delicious cake with a rich banana flavour. The crumb topping is baked on.

    223 people made this

    Serves: 12 

    • 3/4 cup (90g) plain flour
    • 1 1/3 cups rolled oats
    • 1/4 teaspoon salt
    • 1 teaspoon bicarb soda
    • 125g butter, softened
    • 2/3 cup (110g) packed brown sugar
    • 2 eggs
    • 1 cup mashed bananas
    • 1 teaspoon vanilla essence
    • Crumb Topping
    • 3/4 cup rolled oats
    • 1/3 cup (50g) packed brown sugar
    • 40g butter, melted
    • 2 tablespoons chopped walnuts
    • 1/2 teaspoon ground cinnamon

    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Stir together flour, 1 1/3 cups oats, salt and bicarb soda.
    2. In a large bowl, cream 125g butter or margarine with 2/3 cup (110g) brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Pour the batter into a greased and floured 20cm square tin.
    3. Crumb topping

    4. Mix 3/4 cup oats, 1/3 cup (50g) brown sugar, 40g melted butter or margarine, walnuts and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
    5. Bake in preheated oven at 180 degrees C for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

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    Reviews in English (204)


    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)