In the summer I traditionally consider fruits that are in season for baking like strawberries and blueberries. In the fall I turn to favorites like apples and pumpkin. But it seems I’m always on the search for recipes that use my over riped bananas, espcially in the summer when they seem to turn brown faster than ever. While I love bananas, I’m what you might call a banana snob. I’m not into them when they aren’t quite ripe yet and once they start getting spotted I’m ready to ditch them. My banana love really only lasts a few days so I’m constantly freezing them to use in recipes later.
And as much as I hate to say it out loud, occasionally I do get sick of banana muffins and banana bread.
There, I said it. This breakfast bread loving baker needs some banana variety.
*cue the soft music*
In walks this scrumptious, melt in your mouth, super moist banana oatmeal crumb cake. Of course I had to alter several ingredients to what I like but it turned out amazing. And since my waist line actually despises my baking hobby, I appreciate that it makes a 8×8 inch square pan. Perfect amount for two servings for everyone in my family.
1/2 cup butter, softened
2/3 cup packed brown sugar
1 cup mashed over-ripe bananas (about 2-3 depending upon size)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup rolled oats
1/3 cup packed brown sugar
1 1/2 tablespoons flour
2 tablespoons butter, melted
1/8 cup chopped pecans
1 teaspoon ground cinnamon
Grease and flour 8×8 inch square baking dish. Preheat over to 350 degrees F.
In medium bowl, stir flour, 1 1/3 cups oats, salt, baking soda and cinnamon together. Set aside.
In a large bowl, cream 1/2 cup butter and 2/3 cup brown sugar. Beat in the eggs, one and at a time. Add mashed bananas and vanilla and beat again, just until incorporated.
Beat the flour mixture into the banana mixture. Pour batter into baking pan.
Make the topping by stirring 3/4 cup oats, 1/3 cup brown sugar, flour, melted butter, pecans, and cinnamon together until nice and crumbly. Sprinkle evenly over the top of the batter and press down lightly to even it out.
Bake in preheated oven for 38 to 46 minutes, or until a toothpick inserted in center comes out clean. Transfer to a rack to cool completely.
My young sons gave the recipe two enthusiastic thumbs up.
This was one of those recipes that I couldn’t keep my hands off. I’ll admit that each time I walked past my kitchen I was taking a small sliver of a piece until I slapped my hand and left the last three pieces for the rest of my family the second night.
This cake just gets better with age and I believe it tasted just as good if not better the second day! While the crumb topping can get a little messy, it most definitely worth it!
This cake was inspired by a recipe on allrecipes.com.