Banana Crunch Cake

Prep Time:
15 mins

Cook Time:
35 mins

Additional Time:
5 mins

Total Time:
55 mins

Servings:
8

Yield:
1 – 8×8 inch pan

Ingredients

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch 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.

In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking 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.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts (per serving)