3/4 c. oats (quick or reg.)
1/3 c. firmly packed brown sugar
2 tbsp. melted butter
2 tbsp. chopped nuts
1/2 tsp. cinnamon

CAKE:

1/2 c. butter
2/3 c. brown sugar
1 c. mashed bananas
2 eggs
1 tsp. vanilla
1 c. ground oat flour (grind oats in blender to make flour)
3/4 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 c. chopped nuts (optional)

Mix all ingredients for Crunch Topping together. Set aside. Preheat oven to 350 degrees. Grease 8 inch pan. Beat together butter and sugar until fluffy. Blend in banana, eggs, and vanilla. Gradually add combined dry ingredients, mixing well after each addition. Pour into pan. Sprinkle with Crunch Topping. Bake 40 to 45 minutes until toothpick comes out clean.

For frosted cake, omit Crunch Topping. Frost after cake is cooled completely. Cream cheese frosting is recommended.

Microwave: Increase oats to 1 cup in topping. Cook on high 8 to 9 minutes. Rotate 1/4 turn after each 3 minutes of cooking.