Chocolate Banana Crumb Cake

Kitchen Tested
  • Yield 24 servings

Chocolate and bananas give this fabulous reduced-fat cake extra moistness.


1 cup old-fashioned oatmeal
1/2 cup light brown sugar
3 tablespoons margarine, chilled and cut into pieces
2 teaspoons vanilla extract, divided
1 (18 1/4-ounce) package light devil's food cake mix
1 1/4 cups mashed very ripe bananas (about 3)
1 large egg
2 large egg whites
1/2 cup reduced-fat semisweet chocolate chips


  1. Preheat oven to 350F.  Coat a 13x9x2-inch baking pan with nonstick cooking spray and dust with flour.
  2. For the topping, combine the oatmeal and brown sugar in a small bowl.  Cut in margarine until mixture is crumbly.  Stir in 1 teaspoon vanilla and set aside.
  3. In a large mixing bowl, combine cake mix, bananas, egg, egg whites and the remaining vanilla.  Blend with a mixer at low speed until well mixed and continue beating 2 minutes.
  4. Spread batter in baking pan.  Sprinkle top with chocolate chips and oatmeal mixture.  Bake 35 minutes, or until a toothpick inserted in the center comes out clean.



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