Ingredients
1
(14-oz.) pkg. banana quick bread & muffin mix
1
cup walnuts, chopped
1
cup water
1/4
cup oil
2
eggs
1
ripe medium banana, mashed (1/3 cup)
1/2
cup quick-cooking rolled oats
1/2
cup firmly packed brown sugar
1/2
cup walnuts, chopped
Preparation
Heat oven to 375°F. Spray 9 or 8-inch square pan with nonstick cooking spray. In large bowl, combine all cake ingredients; stir 50 to 75 strokes with spoon until mix is moistened. Pour into sprayed pan.
In medium bowl, combine all crumb topping ingredients; mix well. Drop by teaspoonfuls over batter.
Bake at 375°F. until center is puffed and set. Bake 9-inch pan 30 to 40 minutes; bake 8-inch pan 35 to 45 minutes. Cool 30 minutes. Serve warm or cool.
