Banana cake with a nutty crumble topping

Banana cake with a nutty crumble topping

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“This humble banana cake reminds me of my mum and my 1950s childhood. The war-era recipe is like no other and the cake has a delicious nutty caramel topping, which makes it really special.” – Ann Leray, SA

The ingredient of Banana cake with a nutty crumble topping

  1. 150g butter, at room temperature
  2. 140g (2/3 cup) caster sugar
  3. 2 eggs
  4. 1 cup mashed banana (see notes)
  5. 1 teaspoon MasterFoodsu00ae Mixed Spice
  6. 250g (12/3 cups) self-raising flour, sifted
  7. 80ml (1/3 cup) milk
  8. 75g (1/2 cup) plain flour
  9. 50g (1/3 cup) self-raising flour
  10. 70g (1/3 cup, firmly packed) brown sugar
  11. 1/2 tsp MasterFoodsu00ae Cinnamon Ground
  12. 100g cold butter, finely chopped
  13. 50g pecans, finely chopped

The instruction how to make Banana cake with a nutty crumble topping

  1. Preheat oven to 180u00b0C/160u00b0C fan forced. Grease the base and sides of a 20cm square cake pan with oil then line base and sides with baking paper.
  2. Use electric beaters to beat the butter and caster sugar in a bowl until pale and creamy. Beat in the eggs until combined. Beat in the banana and mixed spice until well combined. Transfer mixture to a large bowl. Use a large metal spoon to fold in the flour then the milk until combined. Spoon cake mixture into prepared pan.
  3. To make the topping, combine the flours, brown sugar and cinnamon in a bowl. Use fingertips to rub the butter into the flour mixture until mixture resembles coarse crumbs. Stir in the pecans. Evenly sprinkle crumble mixture over cake mixture. Bake for 1 hour 10 minutes or until a skewer inserted in the centre of cake comes out clean. Set aside in the pan to cool completely.

Nutritions of Banana cake with a nutty crumble topping

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calories: https://schema.org
calories: NutritionInformation

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