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Ingredients

¾ cup rolled oats ⅓ cup packed brown sugar 2 tablespoons butter, melted 2 tablespoons chopped walnuts ½ cup shortening ⅔ cup white sugar 1 cup mashed banana 2 eggs 1 teaspoon vanilla extract 1 cup oat flour ¾ cup all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ cup chopped walnuts

Nutrition Info

459.3 calories carbohydrate: 55.5 g cholesterol: 54.1 mg fat: 24.7 g fiber: 3.6 g protein: 7 g saturatedFat: 6.3 g servingSize: - sodium: 489.7 mg sugar: 29.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. 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 1/2 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.

1 - 8x8 inch pan

Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender.