Banana Crumble Cake

Banana cake is one of the cakes I’ve experimented a lot. I’ve made many different variations of it and this is definitely one of the best banana cake recipes that I’ve written. It’s moist, full of banana flavour, not too sweet and the brown sugar crumble gave it a nice bite.

Crumble:
50g butter cold
100g plain flour
50g brown sugar
20g white sugar
15g rolled oats

Method:
Add everything in the bowl except the oats. Use your finger tips and rub the butter into the flour and sugar till they resemble crumbs. Add the oats in and mix them together.

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Cake:
200g soften butter
180g brown sugar
160g caster sugar
4 eggs (room temp)
1/2 tsp vanilla extract
275g plain flour
1 tsp cinnamon powder
1/2 tsp nutmeg powder
1 tsp baking soda
1 cup of yogurt (room temp)
3 over-riped bananas (super soft)
70g walnuts roughly chopped

Method:
-Heat oven to 150degC, fan forced.
-Whip the butter till you get a creamy consistency, add both sugars in parts and continue mixing, till you get a light brown cream but with sugar crystals. Don’t worry about them.

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-Add in eggs one by one and make sure to just mix till they are incorporated, then add in the vanilla extract.

-Mix together your flour, cinnamon powder, nutmeg powder and baking soda, then sieve them together.

– Add the flour mixture in 3 parts to your batter, alternate with yogurt in 2 parts. After each addition, mix them light handedly to just incorporate them.

-Peel the bananas and mash them with your fingers as you add them into the bowl.

-Add in the walnuts and stir them in. You should get the consistency below.

– Grease a loaf pan, fill it up until it’s around 2cm from the top. Add in the crumble on top like below. Bake. It takes around 50mins.

– You know it’s ready when the cake shrinks slightly from the side of the tin and when you touch the top in the middle, it springs back. If that doesn’t inspire confidence, use a skewer to insert and make sure it comes out clean. Always insert in the middle.

-Cool in your tin. Use your chopping board to flip it out of the tin so that the crumble won’t drop all over, then flip it back on a plate. Enjoy!