Oatmeal-Banana Coffee Cake recipe

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Ingredients

vegetable oil cooking spray
⅓ cup milk
2 teaspoons white vinegar
2 ripe bananas
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup rolled oats
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Topping:
⅓ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
¼ cup chopped pecans

Nutrition Info

313.3 calories
carbohydrate: 40.3 g
cholesterol: 68.4 mg
fat: 15.4 g
fiber: 2.9 g
protein: 5.4 g
saturatedFat: 8 g
servingSize: -
sodium: 283.7 mg
sugar: 17.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.

  2. Combine milk and vinegar in a glass to make sour milk, stir gently. Mash bananas in a small bowl to make 1 cup.

  3. Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.

  4. Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk, mix thoroughly. Pour batter into the prepared pan.

  5. Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

Recipe Yield

1 10-inch coffee cake

Recipe Note

A delicious coffee cake made with those overripe bananas. I first made this in 1995. My grandsons Stephen and Kevin liked it so much that they took it in their lunches.

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