I really can’t say enough good stuff about this company. First, I love that they make gluten-free oats for those of us who can’t enjoy traditional oats due to gluten issues. Second, they were nice enough to send me some products to sample. With those products I received some recipes and there was one that was just screaming my name. That and the over-ripe bananas sitting on my counter. There are actually several recipes that I am aching to try, but this one for the Banana Crunch Cake came first. It is a coffee cake. YUM!
The cake must cool in the pan, hence the picture of it in the pan. I have left it in there overnight. Here is a picture of Jon’s first piece. (Notice I said “first” piece?)
Banana Crunch Cake
Oat Crunch Topping
3/4 cup Oats, rolled, old-fashioned (I used Lara’s Rolled Oats)
1/3 cup brown sugar, firmly packed
2 TBSP Butter
2TBSP Nuts, chopped (optional…I did include these)
1/2 cup vegetable shortening
2/3 cup white sugar
1 cup bananas, ripe & mashed (about 3 small-medium)
2 large eggs
1 tsp vanilla
2 1/4 cup Oat Flour (I used Lara’s Oat Flour)
1 tsp salt
1 tsp Baking Soda
1/2 cup chopped nuts (I omitted this only b/c I was lazy….LOL)
Mix oats, brown sugar, nuts and softened butter in a bowl for topping & set aside.
Cream shortening and sugar until fluffy. Mix in mashed banana, eggs & vanilla.
Add flour, salt, soda & nuts, stir until all ingredients are mixed together. Don’t over mix. Pour into a greased 8 x 8 inch pan. Sprinkle Oat Crunch Topping on the cake batter. Bake for 35 – 40 minutes at 350. Cool in pan on wire rack.
Cut into 16 pieces. Each piece has 24 grams of oats (flour & oats totaled)
This cake ROCKED!! It smelled amazing while it was baking. I only had a small tasted b/c I have had a stomach bug, but Jon had 2 pieces and wanted more. This was on top of his very large dinner. Oh…..the cake is very moist. It is a little crumbly when it is warm, hence the reason I am leaving it to cool overnight in the pan. I plan on freezing half of this for our road trip to Atlanta. Not only for nourishment on the way down, but to share with Kelly & her family, too!
Thanks again to Cream Hill Estates and Beth Armour, their Co-President, for the wonderful products and for making being gluten-free a little easier and much tastier!!