Oatmeal-Banana Coffee Cake
Description
Perfect for breakfast, coffee, or in a lunch box, this moist coffee cake is made with bananas and oatmeal and topped with a sugary pecan topping.
Ingredients
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vegetable oil cooking spray
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1/3 cup milk
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2 teaspoons white vinegar
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2 ripe bananas
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3/4 cup all-purpose flour
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3/4 cup whole wheat flour
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3/4 cup rolled oats
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup unsalted butter, at room temperature
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1/2 cup brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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Topping:
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1/3 cup packed brown sugar
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3 tablespoons all-purpose flour
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2 tablespoons unsalted butter, softened
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1/4 cup chopped pecans
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.
2
Combine milk and vinegar in a glass to make sour milk; stir gently. Mash bananas in a small bowl to make 1 cup.
3
Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.
4
Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk; mix thoroughly. Pour batter into the prepared pan.
5
Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.