Rating a 4 because the recipe is scattered took a minute to understand. Ingredients aren't in order of usage. The cake was great **only I altered it with an extra banana, added 2 tbsp. oatmeal to the topping, omitted nuts, used only white flour.

Yummy! I also used a third banana and soaked the oatmeal with it. I used whole wheat and whole white wheat flour. 375°F seems a bit too hot for the entire cook time, I dropped it to 350°F after 20 min. Light, moist and delish but my first attempt is slightly dry around edges..

I too added 3 bananas and not 2 listed in the recipe. Also, I did what the 2nd person listed said, after about 20 minutes baking, I turned the heat down to 350°F. It took me 50 minutes to bake mine, and the edges were dry, but I PROMISE you that this is still the BEST coffee cake I have EVER had!!! It is SUPER MOIST AND FLUFFY... Oh so nutty and wonderful... Oh, and I doubled the crumbly topping too... I would of also added more oatmeal into the topping, I just forgot to do that, but it was super great, with or without it. This is a keeper for me for sure!!

I gave this recipe a 3 because I made it once and it was tasteless, I variated the recipe the next time I made it and it came out superb. Mix all wet ingredients and substitute sour cream for sour milk. Add oatmeal, mix well and then sift dry ingredients. Add dry ingredients a little at a time. Added a handful of chocolate chips to topping.