My version is a soft banana cake which has a layer of brown sugar crumble halfway through then a crunchy finish on the top.
This cake is really good for using up over-ripe bananas (or those poor rejected ones that are left uneaten in a lunch box and have gone black and a bit soft by the time they are discovered...happens way too often in our house).
Ingredients
3 Ripe Bananas
Juice of half a Lemon
2 Large Eggs
50g Caster Sugar
50g Light Brown Muscovado Sugar
150g Soft Butter
200g Self Raising Flour
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
For the Crumble
50g Light Brown Muscovado Sugar
50g Soft Butter
75g Self Raising Flour
- Preheat the oven to 175C (fan) and fully line a loaf tin with greaseproof/baking paper.
- In a small bowl, mash the bananas then add the lemon juice and the two eggs and mix thoroughly.
- In a mixing bowl, cream the butter and the sugars together until fluffy and paler in colour. Slowly whisk in the banana mixture then add the flour, baking powder and vanilla extract and mix until combined.
- To make the crumble, simply combine the muscovado sugar, butter and flour together into a clumpy crumble.
- Spoon half of the banana mixture into the lined tin then evenly sprinkle over half of the crumble. Spoon the remaining cake mixture in, smooth it out then sprinkle the rest of the crumble over the top.
- Bake in the preheated oven for 40-45 minutes until risen and golden brown with an inserted skewer coming out clean.
- Leave to cool completely before slicing.
