Cakes

Banana Macadamia Nut Crunch Cake

Kate Dean
December 30, 2012
26

Moist banana cake topped with a crunchy nut streusel.

9
Cake

6 T. butter, softened

1/4 c. low-fat sour cream

2/3 c. brown sugar, packed

1 c. ripe banana, mashed (about 2 bananas)

2 large eggs

1 tsp. vanilla extract

1 c. ground oat flour (1 ½ cups oats – not steel-cut - processed into flour)

3/4 c. all-purpose flour

1 tsp. salt

1 tsp. baking soda



Crunch Topping

2 T. butter, softened

1/3 c. brown sugar, packed

3/4 c. oats (not steel-cut)

3 T. macadamia nuts, chopped

1/2 tsp. cinnamon
Preheat oven to 350 F. Grease a 9x9-inch baking pan; set aside. To make topping, stir together butter, sugar, oats, nuts, and cinnamon until crumbly; set aside. To make the cake, whisk together flours, salt, and baking soda in a medium bowl; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat butter, sour cream, and brown sugar together until well-combined. Stir in bananas, eggs, and vanilla extract. Add dry ingredients to banana mixture. Pour batter into prepared pan. Sprinkle topping evenly over batter. Bake for 25-30 minutes, or until a toothpick inserted unto the center comes out clean.
Nutritions

Calories
585

Sodium
484mg
20% DV

Fat
17g
27% DV

Protein
10g
20% DV

Carbs
101g
34% DV

Fiber
7g
29% DV
Baked