A simple and delicious recipe for Banana Crumble Snack Cake.
When your bananas start to turn black what do you think of? Most people think of banana bread but now I have a new idea for you! Banana Crumble Snack Cake. It’s so yummy and I like it better than banana bread.
This was one of the first recipes I made from my friend Emily’s blog One Lovely Life. I know her from college and my campus job and didn’t realize what an amazing cook she was until after I graduated and came upon her blog. But I am so grateful for her influence. Her blog really inspired me to have a passion for cooking.
This recipe comes together quickly. Just mix up the ingredients in one bowl, add it to your pan then make the crumb topping. Both the cake and topping have oatmeal in it and I love that! It adds such a delicious texture and taste to this that makes it differ from banana bread and in a delicious way!
So next time you have ripe bananas you’ll know what to do!
Banana Crumble Snack Cake
Serves: 8-10 slices
- ½ cup butter, softened
- ¾ cup brown sugar (packed)
- 2 eggs
- 2 large, ripe bananas
- 1 teaspoon vanilla
- heaping ¼ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup flour
- 1¼c old-fashioned oats (not quick)
For the topping:
- ¾ cup old-fashioned oats
- ⅓ cup brown sugar (packed)
- 1 tablespoon flour
- 4 tablespoon butter, softened
- Cream butter and brown sugar for the cake. Mash bananas, and add to creamed mixture. Add eggs, one at a time, beating till fluffy after each addition. Sift together salt, baking soda, and flour into the cake. Stir in oats and mix till just combined. Pour into a sprayed 9″ cake pan or springform.
- Mix up the topping by whisking together the oats, brown sugar, and flour. Cut in the butter until a crumbly mixture forms. Sprinkle over cake.
- Bake at 350 degrees for 30-35 minutes or until a toothpick tests clean. Run knife around the outside of the cake to loosen it from the sides as it cools.