Banana Crunch Cake
¾ cup rolled oats
1/3 cup packed brown sugar
2 tbsp butter, melted
2 tbsp & ½ cup chopped walnuts
½ cup shortening
2/3 cup white sugar
1 cup mashed banana
2 eggs
1 tsp vanilla extract
1 cup oat flour
¾ cup wheat flour
1 tsp baking soda
1 tsp salt
- Preheat oven to 350 degrees. Grease and flour an 8x8 inch pan.
- To make the oat crunch topping, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts in a small bowl. Mix well and set aside.
- In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt.
- Beat into creamed mixture. Stir in ½ cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
