arrow-b arrow-l-sm arrow-l cart close cup date decor-bee download envelope facebook faq google_plus handset instagram location lock logo-sm mail packet people phone pinterest play plus printer search shop spoon target time tsp twitter user wheelbarrow youtube

Banana Crunch Cake

Test Description
banana crunch cake


  1. Preheat oven to 350°F.
  2. Blend together rolled oats, cinnamon, 1/2 cup of the Demerara sugar, 1/8 cup of the chopped walnuts and 1/8 cup of the melted butter to make a topping. Mix well and reserve.
  3. Beat together the remaining soft butter and sugar until light and fluffy. Blend in the mashed banana, eggs and vanilla. Combine the dry ingredients and fold into the beaten mixture. Fold in the chopped nuts.
  4. Pour the mixture into a greased 8-inch square baking pan. Sprinkle the crunch mixture evenly on top.
  5. Bake in the preheated oven for about one hour or until the cake is golden and a skewer, when inserted in the middle, comes out clean.
  6. Allow the cake to cool in the pan.
Recipe Source
Tonya T. Eugene


  • 1/4 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour, made by grinding rolled oats in a blender or food processor
  • 1/2 tsp ground cinnamon
  • 3/4 cup Billington’s Natural Demerara Sugar or Wholesome! Organic Raw Cane Sugar, divided
    Billington's Natural Demerara Sugar
    Buy Now Find In Store
  • 1/2 cup walnuts, chopped
  • 5 oz unsalted sweet cream butter, divided
  • 1 cup Fair Trade bananas, mashed
  • 2 cage-free organic eggs, beaten
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp ground coriander