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 allrecipes.com. 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."

INGREDIENTS:

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

DIRECTIONS:

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.