Sunday, March 11, 2007

Sunday morning breakfast

I love Sundays when our schedule is wide open. No cheerleading meets, soccer games, basketball games, etc. Today was just one of those Sundays. And when that happens, I like to spend some time in the kitchen. I marinated a pork tenderloin to grill for dinner and am also making some Brunswick Stew for later in the week but the best thing I made this morning is a coffee cake. I've been craving coffee cake all week and I happened to have some overripe bananas that needed to be used up so I made the following Banana Crumb Cake from And it has oatmeal and nuts in it so i get my fiber for the day. Ha ha.

Banana Oatmeal Crumb Cake
Submitted by: Carol
Rated: 4 out of 5 by 72 members
Yields: 12 servings
"This is a luscious cake with a rich banana flavor. The crumb topping is baked on."
1/2 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 cup mashed bananas
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 1/3 cups rolled oats
1/4 teaspoon salt
1 teaspoon baking soda
3/4 cup rolled oats
1/3 cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
1. Stir together flour, 1 1/3 cups oats, salt, and baking soda.
2. In a large bowl, cream 1/2 cup butter or margarine with 2/3 cup brown sugar. Beat in the eggs, then the bananas and vanilla. Beat the flour mixture into the banana mixture. Turn the batter into a greased and floured 8 inch square pan.
3. Mix 3/4 cup oats, 1/3 cup brown sugar, melted butter or margarine, walnuts, and cinnamon together until crumbly.
4. Bake in preheated oven at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until it tests done. Transfer to a rack to cool.

1 comment:

Debbie said...

Coffee cake looks delicious. Bananas turn quickly down here so we always have some "ready to go." I'm going to try this recipe!