I really can’t say enough good stuff about this company.  First, I love that they make gluten-free oats for those of us who can’t enjoy traditional oats due to gluten issues.  Second, they were nice enough to send me some products to sample.  With those products I received some recipes and there was one that was just screaming my name.  That and the over-ripe bananas sitting on my counter. 😉  There are actually several recipes that I am aching to try, but this one for the Banana Crunch Cake came first.  It is a coffee cake.  YUM! 

 

The cake must cool in the pan, hence the picture of it in the pan.  I have left it in there overnight.  Here is a picture of Jon’s first piece.  (Notice I said “first” piece?)

 

 

Banana Crunch Cake

Oat Crunch Topping

3/4 cup Oats, rolled, old-fashioned (I used Lara’s Rolled Oats)

1/3 cup brown sugar, firmly packed

2 TBSP Butter

2TBSP Nuts, chopped (optional…I did include these)

Cake

1/2 cup vegetable shortening

2/3 cup white sugar

1 cup bananas, ripe & mashed (about 3 small-medium)

2 large eggs

1 tsp vanilla

2 1/4 cup Oat Flour (I used Lara’s Oat Flour)

1 tsp salt

1 tsp Baking Soda

1/2 cup chopped nuts (I omitted this only b/c I was lazy….LOL)

Directions

Mix oats, brown sugar, nuts and softened butter in a bowl for topping & set aside.

Cream shortening and sugar until fluffy.  Mix in mashed banana, eggs & vanilla. 

Add flour, salt, soda & nuts, stir until all ingredients are mixed together.  Don’t over mix.  Pour into a greased 8 x 8 inch pan.  Sprinkle Oat Crunch Topping on the cake batter.  Bake for 35 – 40 minutes at 350.  Cool in pan on wire rack. 

Cut into 16 pieces.  Each piece has 24 grams of oats (flour & oats totaled)

 

This cake ROCKED!!  It smelled amazing while it was baking.  I only had a small tasted b/c I have had a stomach bug, but Jon had 2 pieces and wanted more.  This was on top of his very large dinner.  Oh…..the cake is very moist.  It is a little crumbly when it is warm, hence the reason I am leaving it to cool overnight in the pan.  I plan on freezing half of this for our road trip to Atlanta.  Not only for nourishment on the way down, but to share with Kelly & her family, too! 🙂 

Thanks again to Cream Hill Estates and Beth Armour, their Co-President, for the wonderful products and for making being gluten-free a little easier and much tastier!!  🙂