Banana Bread Crunch Cake Recipes

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BANANA CRUNCH CAKE



Banana Crunch Cake image

Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender.

Provided by dakota kelly

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 14

¾ cup rolled oats
⅓ cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
½ cup shortening
⅔ cup white sugar
1 cup mashed banana
2 eggs
1 teaspoon vanilla extract
1 cup oat flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
  • In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 55.5 g, Cholesterol 54.1 mg, Fat 24.7 g, Fiber 3.6 g, Protein 7 g, SaturatedFat 6.3 g, Sodium 489.7 mg, Sugar 29.5 g

COFFEE-CRUNCH BANANA BREAD



Coffee-Crunch Banana Bread image

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h40m

Yield 16

Number Of Ingredients 16

1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1/4 cup chopped walnuts
2 tablespoons cold butter, cut into small pieces
1 teaspoon instant coffee granules or crystals
2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups mashed very ripe bananas (3 large)
1 teaspoon vanilla
1/3 cup Yoplait® Light Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup powdered sugar
2 teaspoons milk

Steps:

  • Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. For the coffee crunch topping, in small bowl, mix first 5 ingredients with fingers until mixture holds together in clumps.
  • In small bowl, mix flour, baking soda and salt. In large bowl, beat 1/3 cup butter and the granulated sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating well after each addition. Add bananas, vanilla and yogurt; beat on low speed. Slowly add flour mixture, beating just until blended. Pour into pan. Sprinkle coffee-crunch topping over batter.
  • Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely. For glaze, mix powdered sugar and milk until thin enough to drizzle over loaf.

Nutrition Facts : Calories 219, Carbohydrate 36 g, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 183 mg

BANANA LOAF CAKE I



Banana Loaf Cake I image

This recipe is a family favorite. It is great for using overripe bananas. I usually double the recipe and make two loaves. You can also add walnuts if you wish. Note: When your bananas are overripe, you can put them in the freezer until you are ready to use them.

Provided by Sandi

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h5m

Yield 8

Number Of Ingredients 8

1 ½ cups all-purpose flour
1 cup white sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
1 egg
3 very ripe bananas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 5x9-inch loaf pan.
  • Mash bananas and add flour, sugar, butter, vanilla, baking powder, baking soda and egg. Mix well. Pour into loaf pan.
  • Bake in preheated oven until toothpick inserted into center of cake comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 283 calories, Carbohydrate 53.2 g, Cholesterol 38.5 mg, Fat 6.8 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 238.4 mg, Sugar 30.6 g

BANANA CRUNCH BREAD RECIPE - (4.5/5)



Banana Crunch Bread Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 16

CRUMB TOPPING:
1 cup sugar
1 extra-large egg
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened, 1 stick
1/2 cup buttermilk
2 medium bananas, mashed, 1 cup
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon, optional (I used 1/4 tsp)
1/2 cup confectioners powdered sugar
1/2 cup all purpose flour
Dash of salt
4 tablespoons unsalted butter, melted, 1/2 stick

Steps:

  • Spray or grease the bottom of a standard loaf pan (mine was 1 1/2 qts. capacity). Preheat oven to 350°F. In a large mixing bowl and using a mixer, beat together the sugar, egg, and vanilla until well combined. Beat in the butter until smooth; beat in the buttermilk and mashed bananas. In another bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon, if using. Using a rubber spatula, fold the dry ingredients into the banana mixture just until incorporated. Do not overmix. Pour batter into the prepared loaf pan. In a small mixing bowl, combine the crumb topping ingredients together using a large fork or the bottom of a wire whisk until mixture resembles peas. Sprinkle the crumbles over the top of the batter. Bake for 55 to 65 minutes or until center tests done with a toothpick. Cool in pan for about 15 minutes on a wire rack then run a thin knife around the edges to loosen and remove to the rack to cool completely. Sift confectioners sugar over the top then cut into slices.

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

BANANA CRUNCH CAKE



Banana Crunch Cake image

Make and share this Banana Crunch Cake recipe from Food.com.

Provided by Courtly

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 cup coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 (18 1/4 ounce) package yellow cake mix with pudding

Steps:

  • Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
  • In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
  • Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
  • Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

Nutrition Facts : Calories 364.2, Fat 17.9, SaturatedFat 9, Cholesterol 65.5, Sodium 303.4, Carbohydrate 47.8, Fiber 2.4, Sugar 27, Protein 5

UNIQUE AND YUMMY BANANA CRUNCH BREAD



Unique and Yummy Banana Crunch Bread image

Everytime I make this bread, someone thinks its an old family secret and I have been told by many that it is the best banana bread ever. I originally found it in a magazine 10 years ago. The ginger adds a unique taste and the crunch topping is very yummy.

Provided by LJ in San Francisco

Categories     Quick Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup cold butter, cut in pieces
1 cup mashed ripe banana (I use a little more)
1 cup coarsely chopped walnuts (optional)
1/4 cup finely chopped candied ginger
2 eggs
1 teaspoon vanilla
1/2 cup all-purpose flour
1/4 cup sugar
1/4 cup butter, melted
3/4 teaspoon ground cinnamon
3 tablespoons confectioners' sugar (optional)

Steps:

  • Heat oven to 350 degrees. Grease 9x5x3-inch loaf pan.
  • Combine flour, sugar, baking powder and salt in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened. Spoon batter evenly into prepared pan.
  • Prepare Crunch Topping: Combine flour, sugar, butter and cinnamon in a small bowl. Sprinkle evenly over batter.
  • Bake at 350 degrees oven for 70 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Remove bread and cool on wire rack completely. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 302.3, Fat 12.6, SaturatedFat 7.6, Cholesterol 65.8, Sodium 348.4, Carbohydrate 44, Fiber 1.1, Sugar 22.5, Protein 4

CINNAMON CRUNCH BANANA BREAD



Cinnamon Crunch Banana Bread image

This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.

Provided by Julia Moskin

Categories     breakfast, snack, breads, quick breads

Time 1h30m

Yield 1 (9-by-5-inch) loaf

Number Of Ingredients 14

Unsalted butter, for greasing
1 1/2 cups/190 grams all-purpose flour
1 cup/200 grams granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup/120 milliliters vegetable oil
2 large eggs
1/4 cup/60 milliliters honey
1 cup mashed ripe bananas (from 2 to 3 medium bananas)
1/4 cup/60 milliliters warm water
1/4 cup/55 grams brown sugar, preferably light brown or Demerara sugar
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Steps:

  • Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
  • Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
  • Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
  • Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
  • Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.

BANANA CRUMB SNACK CAKE



Banana Crumb Snack Cake image

Combining bananas and almonds in this moist cake is a treat for your taste buds. Enjoy it for breakfast or surprise the kids by putting it in their lunchboxes on the first day of school. -Gina Buzzell, Ogden, Iowa

Provided by Taste of Home

Time 1h

Yield 12-16 servings.

Number Of Ingredients 12

2/3 cup slivered almonds
1/4 cup packed brown sugar
2/3 cup butter, softened
1-1/2 cups sugar
2 large eggs
3/4 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
2 cups mashed ripe bananas (3 to 4 medium)
1 cup sour cream
1 cup vanilla or white chips

Steps:

  • Preheat oven to 350°. In a small bowl, combine almonds and brown sugar; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract., Combine flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition. Fold in chips. , Spread into a greased 13x9-in. baking pan. Sprinkle with reserved almond mixture. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

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From emilylaurae.com


THE BEST BANANA CAKE - SERIOUSLY! - RACHEL COOKS®
2021-04-30 Prepare 9 x 13-inch cake pan by spraying with cooking spray, or greasing and flouring. In a large mixing bowl, beat sugar and butter with an electric mixer at medium high speed until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition, about 30 seconds each.
From rachelcooks.com


BANANA CRUNCH CAKE WITH STREUSEL RECIPE | AMIABLE FOODS
2019-10-02 Making the cake batter. Preheat the oven to 350°F (175°C), and butter a 12×12-inch baking pan. Peel and place the three bananas in a bowl. Using a fork, mash the bananas. Melt butter in a microwave and pour in with the bananas. Add brown sugar and two eggs. Mix ingredients with a wire whisk until well incorporated.
From amiablefoods.com


BANANA BREAD COFFEE CAKE - CAKE FOR BREAKFAST? YES, PLEASE!
Instructions; Spray a bundt pan with non-stick cooking spray, set aside. Preheat oven to 350 degrees. Prepare topping mixture by mixing three ingredients together.
From anaffairfromtheheart.com


DELICIOUSLY EASY BANANA CRUNCH CAKE - 2 COOKIN MAMAS
2017-03-08 Instructions. Preheat oven to 350 degrees. Grease & flour a 10" tube pan, making sure to get center post well covered. In a medium bowl, mix pecan frosting and oats together. Set aside. In a large mixing bowl, beat sour cream, eggs and mashed bananas together til smooth. Continue beating while adding in cake mix.
From 2cookinmamas.com


BANANA CRUNCH CAKE | RECIPE | CRUNCH CAKE, BANANA RECIPES, …
Sep 11, 2014 - It's called a cake but I think it's more like a souped up banana bread. It's moist, it's crunchy and it's got lots of delicious banananess. Ok, so that's not a word but it sounds good, huh? Banana Crunch Cake was 1 of 2 winners at the 1973 Pillsbury Bake-Off. Recipe on Pillsbury.com by Bonnie ... Read More about Banan…
From pinterest.com


CINNAMON CRUNCH BANANA BREAD - RECIPE BY ALPINE ELLA
2021-08-04 Three: In a stand mixer fitted with the paddle attachment, cream the butter until smooth. Four: Add the light brown sugar and granulated sugar and mix for 3 minutes on medium speeed. Five. Six. Five: Add in your egg and vanilla and beat again on medium speed for 1 minute. Six: Turn the speed to low and add in your mashed bananas.
From alpineella.com


BANANA BREAD CRUNCH CAKE | RECIPE CART
1 cup all-purpose flour 1 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/2 cup butter, melted 1/2 cup milk 1 egg 1 teaspoon vanilla 2 medium bananas 1/2 cup all-purpose flour 1/2 cup packed brown sugar 1 cup quick-cooking or old-fashioned oats 1/8 teaspoon salt 1/2 cup butter, melted 1 cup Cinnamon Toast Crunch™ …
From getrecipecart.com


AMAZING BANANA BREAD CAKE WITH CREAM CHEESE FROSTING
2021-03-16 Add flour, baking soda, and salt. Blend on low speed just until combined. Add mashed banana and gently stir together. Dump batter into the baking dish and spread out evenly. Cook for 25-35 minutes or until toothpick inserted in middle comes out with moist crumbs or …
From togetherasfamily.com


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