BANANA CRUMBLE CAKE

Leia em PORTUGUÊS

A quick recipe to use up overripe bananas. 

I just made up this recipe, but I remembered to take notes of the ingredients. Initially I intended to use whole wheat flour for the dough but I simply forgot that and added cake flour. To compensate, I used whole wheat flour for the crumble, which means this recipe might accept many variations.

The cake came out moist, delicious, not overly sweet and the crumble added just the right sweetness and a delicious crust!

BANANA CRUMBLE CAKE

Preheat the oven at 200°C (390°F).

Line a 20 cm diameter baking pan with parchment paper.

Prepare the crumble:

1 tbsp butter at room temperature

2 tbsp light brown sugar

2 tbsp whole wheat flour

Combine all ingredients using a fork or your fingertips until crumbly. Set aside.

Put the following ingredients in a blender or food processor and mix until smooth:

2 eggs

3 medium bananas 

3/4 cup brown sugar

1/4 cup vegetable oil

In a bowl combine the following ingredients:

1 cup cake four

2 tsp baking powder

1 tsp ground cinnamon

Pour the mixture from the blender into the bowl with dry mixture. Whisk until well combined and smooth.

Transfer to prepared baking pan and spread the crumble mixture on top.
Bake at 200°C (390°F) for approximately 25 minutes. Test with a skewer in the center of the cake, if it comes out clean, it is ready.