Banana Oatmeal Crumb Cake

[PrisonerOfHope]

BANANA OATMEAL CRUMB CAKE

yield 12 TO 16 SERVINGS prep time 25 MINUTES cook time 40 MINUTES total time 1 HOUR 5 MINUTES





INGREDIENTS

FOR THE CAKE:

3/4 cup (90g) all-purpose flour

1 & 1/3 cups (132g) old-fashioned rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (113g) unsalted butter, softened

2/3 cup (133g) firmly packed light brown sugar

2 large eggs, at room temperature

1 cup ripe mashed bananas (about 2 medium bananas)

1 teaspoon vanilla extract


FOR THE CRUMB TOPPING:

3/4 cup (74g) old fashioned rolled oats

1/3 cup (67g) firmly packed light brown sugar

1/3 cup (56g) chopped pecans

2 & 1/2 tablespoons (35g) unsalted butter, melted and cooled

1/2 teaspoon ground cinnamon


INSTRUCTIONS

TO MAKE THE CAKE:

Preheat oven to 350°F. Grease and flour an 8-inch square baking pan. If you like, line the pan with parchment paper and grease the paper.


Whisk together the flour, oats, baking soda, and salt. Set aside.


Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the bananas and vanilla.


Reduce mixer speed to low. Gradually add the flour mixture, mixing until combined.


Transfer the cake batter to the prepared pan.


TO MAKE THE CRUMB TOPPING:

Mix together the oats, brown sugar, pecans, butter, and cinnamon until crumbly. Sprinkle the mixture evenly over the cake batter.


Bake 35-40 minutes, or until a pick inserted into the center of the cake comes out clean.


Cool in the pan on a wire rack for 20-30 minutes before serving.



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