Baking recipe · from the recipe book
Banana Snack Cake with Brown Sugar Crumble
A moist, tender banana cake scented with cinnamon and topped with a crisp brown sugar oat and walnut crumble.

- Oven
- 1 hr 45 min · 25 min hands-on
- Makes 1 cake (12 slices)
- Vegetarian
- 31–45 g carbs
- Sodium 600 mg or less
- 500 calories or less
Ingredients
- 3 medium360 gBananavery ripe, mashed
- 2 cups250 gAll-purpose flour
- ¾ cup packed180 gBrown sugarpacked, divided
- ⅔ cup140 gUnsalted butterdivided; 100 g melted and cooled, 40 g cold and cubed
- 2 large100 gEggsroom temperature
- ½ cup120 gPlain yogurt, low-fat
- 2 tsp8 gVanilla extract
- 1⅛ tsp5 gBaking soda
- ¾ tsp4 gBaking powder
- ½ tsp3 gSalt
- 1½ tsp4 gGround cinnamondivided
- ½ cup40 gOld-fashioned rolled oats
- ½ cup chopped50 gWalnutschopped
- ¾ tsp3 gCanola oilfor greasing the pan
Steps
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch pan with the canola oil and line it with parchment.
- Make the crumble first: in a small bowl, combine 40 g of the brown sugar (about a quarter), the oats, the walnuts, and one quarter of the cinnamon. Rub in the cold cubed butter (40 g of the butter) with your fingertips until clumpy. Refrigerate while you make the batter.
- In a medium bowl, whisk the flour, baking soda, baking powder, salt and the remaining three quarters of the cinnamon.
- In a large bowl, whisk the mashed banana, the remaining 140 g of the brown sugar, the melted butter (the remaining 100 g), the eggs, the yogurt and the vanilla until smooth.
- Fold the flour mixture into the banana mixture just until no dry streaks remain; do not overmix.
- Spread the batter in the pan and scatter the chilled crumble evenly over the top.
- Bake 40 to 45 minutes, until the crumble is golden and a toothpick inserted in the center comes out clean.
- Cool the cake in the pan on a rack for at least 45 minutes, then lift out and cut into 12 slices.
Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.
Contains: Milk, Egg, Tree nuts, Gluten.
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Saved in the Every Helping recipe book on October 24, 2026.
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