Banana Crunch Cake BY: Verona

Banana Crunch Cake

INGREDIENTS

• 3/4 cup rolled oats
• 1/3 cup packed brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons chopped walnuts
• 1/2 cup shortening
• 2/3 cup white sugar
• 1 cup mashed banana
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup oat flour
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup chopped walnuts

DIRECTIONS

1. 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.
2. 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.
3. 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.