Banana oatmeal crumb cake from Buttercup Bakes at Home: More Than 75 New Recipes from Manhattan's Premier Bake Shop for Tempting Homemade Sweets by Jennifer Appel

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • aliradloff on November 24, 2019

    Recently made this cake to help use up some very ripe bananas. Reduced the sugar by about a third and it was much more delicious than expected. Would definitely make again!

  • Breadcrumbs on August 24, 2015

    p. 67 - I’ve tabbed quite a few recipes from this book but today was the first time I’ve actually baked anything from it. For some reason I expected that the oatmeal would dry this out a little but I couldn’t have been more wrong. The cake is moist and light with a very tender crumb. The topping provides as nice little crunch. This rec’d top marks from all who tried it. I’ll be adding this to my regular rotation as it makes for a quick breakfast item or snack. Photo here: http://chowhound.chow.com/topics/1020975?commentId=9697078#9697078

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