Banana Cake with a Crunchy Topping

    50 minutes

    A delicious banana cake with a crunchy walnut topping. The recipe calls for oat flour; you can make this by putting 1 1/4 cups of oats in the blender.

    43 people made this

    Serves: 8 

    • Topping
    • 3/4 cup (60g) oats
    • 1/3 cup (75g) brown sugar
    • 2 tablespoons butter, melted
    • 2 tablespoons walnuts, chopped
    • Cake
    • 125g butter
    • 2/3 cup (135g) white sugar
    • 1 cup mashed banana
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 cup oat flour
    • 3/4 cup (90g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon salt
    • 1/2 cup chopped walnuts

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 20 x 20cm 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.
    2. In a large bowl, cream butter and white sugar until light and fluffy. Blend in bananas, eggs and vanilla. Combine the oat flour, plain flour, bicarb 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.
    3. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (32)


    YUM, YUM, YUM! This recipe couldn't have come at a better time--my bananas were BEGGING me to use them for something. I have tried some of the other popular banana bread recipes on this site, but always went back to my wonderful old standby. I decided to give this one a try, and I am SO GLAD I did! It came out of the oven smelling heavenly, and I cut a slice right away (burned my mouth eating it too!). THIS IS EXCELLENT! I did make a couple of changes--I used 1/3 cup canola oil for the shortening (healthier), and I used all brown sugar, because I like when the cake looks darker. Those changes worked out just fine! I think the oat flour adds an interesting flavor. Thanks sooooo much, Verona!  -  18 Jul 2003  (Review from Allrecipes USA and Canada)


    This cake had a great banana flavor. It was moist and dense, for the most part. I found that the 8x8 square pan was too small. It made for a very deep cake that didn't cook in the middle. I left it in the oven for 15 extra minutes and the edges were getting a little too dark by the time the center was cooked enough. Since the directions mentioned vanilla even though the ingredient list did not, I added 1 tsp. I also used butter instead of shortning - just a personal preference. My biggest quibble was with the topping - way too much and way too dry. I'd cut everything to 1/3 but the butter. With those adjustments, I would definitely make this again.  -  30 Jul 2003  (Review from Allrecipes USA and Canada)


    Great crunchy outside/moist inside banana cake! I made some slight changes to the original recipe: I add an additional half cup of mashed banana and prepared the topping with oat flour instead of rolled oats (that I happened not to have) and the result was just perfect. Plus add cinnamon to the topping (1 full soup spoon)  -  09 Mar 2006  (Review from Allrecipes USA and Canada)