Banana Crunch Cake Recipes

Banana Crunch Cake
Source: Quaker Oats
(Modified for Gluten-free)
Yield: 1 - 8"x 8" pan
* pure oat products
Oat Crunch Topping
¾ cup Oats, rolled, old fashioned * 175 ml

cup Brown sugar, firmly packed 75 ml
2 tbsp Butter or margarine 25 ml
2 tbsp Nuts, chopped (optional) 25 ml
Cake
½ cup Vegetable shortening 125 ml
 cup White sugar 150 ml
1 cup Banana, ripe and mashed 250 ml
2 Eggs, large 2
1 tsp Vanilla extract 5 ml
2¼ cups Oat flour * 550 ml
1 tsp Salt 5 ml
1 tsp Baking soda 5 ml
½ cup Nuts, chopped (optional) 125 ml
Cream shortening and sugar until fluffy. Mix in
mashed banana, eggs and vanilla.
Add flour, salt, soda and nuts, stir until all
ingredients are mixed together. Don’t over mix.
Put batter in greased 8”x 8” pan. Sprinkle Oat
Crunch Topping on the cake batter. Bake for 35-
40 minutes in 350°F oven. Cool in pan on wire
rack.
Cut into 16 pieces – each piece has 24 grams
of oats (flour and rolled oats totaled).

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