Banana crumble cake
This is a delicious banana cake that everyone will love, with a crumble topping that makes it hard to have just one slice!
Ingredients
Serves: 8
- For the topping
- 60g porridge oats
- 5 tablespoons dark brown soft sugar
- 30g butter, melted
- 2 tablespoons chopped walnuts
- For the cake
- 100g margarine
- 125g caster sugar
- 250g mashed banana
- 2 eggs
- 1 teaspoon vanilla extract
- 90g porridge oats, finely ground in a food processor
- 100g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 60g chopped walnuts
Method
Prep:15min ›
Cook:35min ›
Ready in:50min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20cm square tin.
- For the topping: Combine porridge oats, dark brown soft sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
- For the cake: Cream margarine and caster sugar until light and fluffy. Blend in bananas, eggs and vanilla. Combine the ground oats, plain flour, bicarbonate of soda and salt. Beat into creamed mixture. Stir in 60g chopped walnuts. Pour batter into the prepared tin.
- Sprinkle with the topping and bake in the preheated oven for 35 to 40 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.
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Reviews & ratings
Average global rating:
(38)
Reviews in English (32)
YUM, YUM, YUM! This recipe couldn't have come at a better time--my bananas were BEGGING me to use them for something. I have tried some of the other popular banana bread recipes on this site, but always went back to my wonderful old standby. I decided to give this one a try, and I am SO GLAD I did! It came out of the oven smelling heavenly, and I cut a slice right away (burned my mouth eating it too!). THIS IS EXCELLENT! I did make a couple of changes--I used 1/3 cup canola oil for the shortening (healthier), and I used all brown sugar, because I like when the cake looks darker. Those changes worked out just fine! I think the oat flour adds an interesting flavor. Thanks sooooo much, Verona! - 18 Jul 2003 (Review from Allrecipes US | Canada)
This cake had a great banana flavor. It was moist and dense, for the most part. I found that the 8x8 square pan was too small. It made for a very deep cake that didn't cook in the middle. I left it in the oven for 15 extra minutes and the edges were getting a little too dark by the time the center was cooked enough. Since the directions mentioned vanilla even though the ingredient list did not, I added 1 tsp. I also used butter instead of shortning - just a personal preference. My biggest quibble was with the topping - way too much and way too dry. I'd cut everything to 1/3 but the butter. With those adjustments, I would definitely make this again. - 30 Jul 2003 (Review from Allrecipes US | Canada)
Great crunchy outside/moist inside banana cake! I made some slight changes to the original recipe: I add an additional half cup of mashed banana and prepared the topping with oat flour instead of rolled oats (that I happened not to have) and the result was just perfect. Plus add cinnamon to the topping (1 full soup spoon) - 09 Mar 2006 (Review from Allrecipes US | Canada)