Hannah's Banana Blueberry Oatmeal Crumb Cake
This tender, moist banana oatmeal cake brings together the natural sweetness of ripe bananas, the delicate fruitiness of Hannah tea, and a cinnamon-oat crumble. Finished with a light blueberry-maple glaze, it's a lovely companion to a warm cup of Hannah tea.
Named for Hannah's story of prayer, surrender, and the faithfulness of God, this tea reminds us that the Lord hears us in every season. As you enjoy this simple homemade cake, may you be reminded that even in seasons of waiting, His goodness and provision are never far away.
Ingredients
Hannah Tea Infusion
½ cup heavy whipping cream
2 tablespoons Chavamade Hannah loose-leaf tea
Dry Ingredients — Cake
Combine together in one bowl.
1 cup all-purpose flour
½ cup old-fashioned rolled oats
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
Wet Ingredients & Sugar — Cake
Combine together in a separate bowl.
2 very ripe medium bananas, mashed (approximately ¾ cup)
¼ cup packed brown sugar
1 large egg
¼ cup pure maple syrup
3 tablespoons unsalted butter, melted and slightly cooled
¼ cup Hannah-infused heavy cream
¼ cup water
¼ teaspoon vanilla extract (optional)
Cinnamon Oat Crumble
Combine separately for the topping.
⅓ cup old-fashioned rolled oats
¼ cup all-purpose flour
3 tablespoons packed brown sugar
½ teaspoon ground cinnamon
3 tablespoons cold unsalted butter, cubed
Optional Blueberry-Maple Glaze
½ cup powdered sugar
1 teaspoon blueberry syrup
1–2 teaspoons pure maple syrup
A few drops of water, as needed
Instructions
1. Infuse the cream.
Warm ½ cup heavy whipping cream in a small saucepan until steaming, but not boiling.
Remove from heat and stir in 2 tablespoons of Hannah tea (or use the reusable tea bag that comes with the 2 oz pouches). Cover and steep for 8–10 minutes.
Strain through a fine-mesh strainer, gently pressing to release the infused cream. Measure out ¼ cup and allow it to cool.
2. Prepare the cinnamon oat crumble.
In a small bowl, mix the oats, flour, brown sugar, and cinnamon.
Cut in the cold butter with a fork or pastry cutter until coarse, uneven crumbs form.
Refrigerate while preparing the cake batter.
3. Combine the dry ingredients.
Preheat oven to 350°F. Grease or line an 8-inch square baking pan.
In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, salt, and cinnamon.
4. Combine the wet ingredients and sugar.
In a large bowl, mash the ripe bananas until mostly smooth.
Add the brown sugar, egg, maple syrup, melted butter, cooled Hannah-infused cream, water, and vanilla extract (if using).
Whisk until combined.
5. Make the cake batter.
Gently fold the dry ingredients into the wet mixture until just combined.
Avoid overmixing, which can make the cake dense.
Allow the batter to rest for 5 minutes so the oats can begin absorbing moisture.
6. Assemble the cake.
Pour the batter into the prepared baking pan and spread evenly.
Sprinkle the cinnamon oat crumble across the top, gently pressing a few of the larger clusters into the batter.
7. Bake.
Bake at 350°F for approximately 35–45 minutes, or until the center is set and a toothpick inserted into the cake comes out clean or with a few moist crumbs.
Allow to cool for at least 15–20 minutes before glazing.
8. Prepare the blueberry-maple glaze.
Whisk together the powdered sugar, blueberry syrup, and maple syrup.
Add water a few drops at a time if needed to create a thick, drizzleable consistency.
Drizzle lightly over the cooled cake.
Recipe Notes
For a naturally sweeter cake: Use bananas that are very ripe, with plenty of brown spots. Their natural sweetness complements the honeybush and vanilla notes in Hannah tea.
For the best texture: Let the melted butter cool slightly before adding it to the wet ingredients.
For a more pronounced blueberry flavor: Fold ⅓–½ cup fresh or frozen blueberries into the finished batter before baking. If using frozen, add them directly without thawing. This is optional, but a particularly lovely addition for those who enjoy a stronger blueberry presence.
For a less sweet finish: Omit the glaze entirely or drizzle very lightly. The cake already contains maple syrup, brown sugar, and naturally sweet bananas.
Storage: Store covered at room temperature for up to 1 day, or refrigerate for up to 4 days. Bring to room temperature or gently warm before serving.