Banana Oatmeal Cake with Hazelnuts and Crumb Topping

A Banana Oatmeal Cake with Hazelnuts and Crumb Topping.
Wow, that’s a whole mouth full to pronounce. (try to say it, for fun of course, 10 times fast in a row…banana oatmeal cake with hazelnuts and crumb topping, banana oatcake with crumb hazelnutsmeal topping, hazelnuts and crumb oatmeal with banana cake topping, or something like that…)
I’ve noticed this isn’t the most mysterious puzzling title, but it is clear-cut and straightforward and I feel strongly that all the above elements should be pointed out and get their well deserved credits…=)
So here you have it; Banana Oatmeal Cake with Hazelnuts and Crumb Topping.

And a hit it was; it turned out to be a luscious cake with an overwhelmingly rich banana flavour. Healthy, light, slightly moist, sweet and with a nice extra bite due to the un-chopped hazelnuts.
Without the coating it would be actually a rather simple basic cake, but this baked on crispy, very sugary crumb topping gave it a very nice extra touch and made it stunning to see.

I loved the difference between these textures; dense and fluffy cake, covered with a delicious sweet crunchy layer… I made this cake because my grandma came to visit us and it was very well received. I served it with a nice cup of tea in the afternoon and it was perfect.



Banana Oatmeal Cake with Crumb Topping

- 85 g (1/2 cup) butter, softened
- 165 g (2/3 cup) packed brown castor sugar
- 2 eggs
- 3 large banana’s, mashed
- 110 g (3/4 cup) all-purpose flour
- 50 g (a good handful) hazelnuts
- 130 g (1 1/3 cup) rolled oats
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
topping:
- 70 g (3/4 cup) rolled oats
- 80 g (1/3 cup) packed brown castor sugar
- 2 Tbsp (30 g) butter, melted
- 2 Tbsp (20 g) chopped hazelnuts
- ½ tsp ground cinnamon

1. Preheat the oven to 175˚C (350 F) and grease and flour a 24 cm (8 inch) spring form cake pan.

2. Stir together flour, oats (130 g), hazelnuts, salt, baking soda and baking powder.

3. Cream with an electric mixer the butter and brown sugar in a large bowl. Beat in the eggs, following the bananas and vanilla. Add the flour mixture to the banana mixture and mix well. Pour the batter into the prepared pan.

4. For the topping mix the oats, sugar, hazelnuts, cinnamon and melted butter together until crumbly.

5. Divide the topping onto the cake, and bake for 45 to 50 minutes, until it tests done. Transfer to a rack to cool.

6. Will keep for up to 3 days at room temperature, airtight wrapped in plastic. Can be frozen double-wrapped for up to a month.