Banana Cinnamon Crunch Cake

• 1 cup Oat Flour
• 1 cup Whole Wheat Flour Or White Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 1/3 cups Unsweetened Applesauce
• 1/4 cups Canola Oil
• 2/3 cups Light Brown Sugar, Packed
• 2 whole Eggs
• 1 cup Ripe Bananas, Mashed
• 1/2 cups Non-fat Or 2% Greek Yogurt
• 1 teaspoon Vanilla Extract
• _____
• FOR THE TOPPING:
• 3/4 cups Old-fashion Rolled Oats
• 1/3 cups Light Brown Sugar, Packed
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Salt
• 2 Tablespoons Unsalted Butter, melted
• 1/4 cups Pecans, Chopped

1. Preheat oven to 350F. Spray an 8-inch square pan with cooking spray.
2. To make cake batter:
3. Whisk together the flours, baking soda, salt and cinnamon in a medium bowl.
4. In a large mixing bowl, mix together applesauce, oil and brown sugar. Beat in the eggs, one at a time, stopping to scrape down the sides and bottom of the bowl between additions. Mix in half the dry ingredients until moistened, and then mix in the bananas, yogurt and vanilla. Scrape down the sides and bottom of the bowl, and then add the remaining dry ingredients.
5. Transfer the batter to the prepared pan.
6. To make the topping:
7. Combine the oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Stir in the melted butter until the moisture forms large crumbs; stir in the chopped nuts. Sprinkle the topping over the batter in the pan.
8. Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and place on a rack to cool for 20 minutes before serving warm.

flour, whole wheat flour, baking soda, ubc, cinnamon, unsweetened applesauce, ubc, light brown sugar, eggs, bananas, nonfat, vanilla, oats, light brown sugar, ground cinnamon, ubc, unsalted butter, ubc

Taken from tastykitchen.com/recipes/desserts/banana-cinnamon-crunch-cake/ (may not work)