Ingredients
8
8 servings
- •0.75 cup rolled oats
- •0.33333334326744 cup packed brown sugar
- •2 tablespoons butter, melted
- •2 tablespoons chopped walnuts
- •0.5 cup shortening
- •0.66666668653488 cup white sugar
- •1 cup mashed banana
- •2 eggs
- •1 teaspoon vanilla extract
- •1 cup oat flour
- •0.75 cup all-purpose flour
- •1 teaspoon baking soda
- •1 teaspoon salt
- •0.5 cup chopped walnuts
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 459
- Carbohydrate: 56g
- Fat: 25g
- Fiber: 4g
- Protein: 7g
- Sugar: 30g
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