OATMEAL-BANANA COFFEE CAKE

Oatmeal-Banana Coffee Cake image

A delicious coffee cake made with those overripe bananas. I first made this in 1995. My grandsons Stephen and Kevin liked it so much that they took it in their lunches.

Provided by Bernice Dray

Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes

Time 45m

Yield 10

Number Of Ingredients 19

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Ingredients

vegetable oil cooking spray
⅓ cup milk
2 teaspoons white vinegar
2 ripe bananas
¾ cup all-purpose flour
¾ cup whole wheat flour
¾ cup rolled oats
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
Topping:
⅓ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons unsalted butter, softened
¼ cup chopped pecans

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.
Combine milk and vinegar in a glass to make sour milk; stir gently. Mash bananas in a small bowl to make 1 cup.
Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.
Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk; mix thoroughly. Pour batter into the prepared pan.
Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 15.4 g, Fiber 2.9 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 283.7 mg, Sugar 17.8 g