Oatmeal-Banana Coffee Cake
Oatmeal-Banana Coffee Cake combines bananas, oats, and a buttery streusel topping to create a tender, flavorful cake that’s perfect for any time of day. Moist, fragrant, and easy to make, it’s a comforting classic that never disappoints.
Ingredients
For the Cake:
- 1 cup quick oats
- 1 cup boiling water
- ½ cup butter (softened)
- ¾ cup sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon vanilla extract
For the Streusel Topping:
- ¼ cup brown sugar
- ¼ cup flour
- 2 tablespoons butter (cold)
- ½ teaspoon cinnamon
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking dish or round cake pan.
- Prepare Oats: In a bowl, pour boiling water over the oats. Let it stand for 10 minutes until softened.
- Cream Butter and Sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs, mashed bananas, and vanilla; mix well.
- Combine Ingredients: Stir in the softened oats. In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually mix into the wet ingredients until combined.
- Pour Batter: Spread the batter evenly into the prepared baking pan.
- Make Streusel: Combine brown sugar, flour, cinnamon, and butter with a fork until crumbly. Add nuts if desired. Sprinkle evenly over the batter.
- Bake: Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the cake to cool for 10–15 minutes before serving. Enjoy warm or at room temperature.
Notes
- Use overripe bananas for maximum flavour and sweetness.
- Old-fashioned oats can be used instead of quick oats for a heartier texture.
- Substitute butter with coconut oil for a dairy-free version.
- Add chocolate chips for a dessert-like twist.
- A drizzle of glaze or cream cheese frosting makes it even more indulgent.