Oaty Banana Streusel Cake

    1 hour

    A delicious cake that can be enjoyed for afternoon tea or for special occasions. A moist, oat and banana cake is topped with a sweet, cinnamon-spiced walnut crumble.

    221 people made this

    Serves: 12 

    • For the Cake
    • 110g butter, softened
    • 150g dark brown soft sugar
    • 2 eggs
    • 250g mashed bananas
    • 1 teaspoon vanilla extract
    • 100g plain flour
    • 110g porridge oats
    • 1/4 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • For the Topping
    • 60g porridge oats
    • 5 tablespoons dark brown soft sugar
    • 30g butter, melted
    • 2 tablespoons chopped walnuts
    • 1/2 teaspoon ground cinnamon

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Stir together flour, 110g oats, salt and bicarbonate of soda.
    2. In a large bowl, cream 110g butter with 150g dark brown soft sugar. Beat in the eggs, then the bananas, vanilla and flour mixture. Pour batter into a greased and floured 20cm square baking tin.
    3. Mix 60g oats, 5 tablespoons dark brown soft sugar, melted butter, walnuts and cinnamon together until crumbly. Sprinkle evenly over the top of the batter.
    4. Bake in preheated oven at 180 C / Gas 4 for 40 to 45 minutes or until it tests done. Transfer to a rack to cool.

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    Reviews in English (199)


    The smell while cooking was delicious, thank you for this wonderful recipe, it was lovely, had to change the walnuts for chocolate chips as husband has a severe nut allergy but it worked fine !!!  -  10 Feb 2013


    This cake is really easy to make, especially in a mixer. It is lovely and moist but also quite crunchy - due to the oat walnut topping. Delicous.  -  07 May 2013


    I don't like very strong tasting banana cakes, but this was just perfect. Really lovely to take in a lunchbox because the oats make it really satisfying without being at all heavy-quite the opposite. And the crunchy topping is lovely. I used pecans instead of walnuts as they were what I had in the cupboard. Highly recommend this recipe  -  19 Jul 2014