Crunchy topped banana cake - recipe

Ingredients

Recipe , Cake 2 , Crunchy , Banana , Demerara

Please Click here if video is wrong

1

Preheat the oven to 180˚C (fan 160˚C, gas mark 4). Grease and baseline a 23cm square cake tin.
2
Beat together the butter and sugar until light and fluffy. Next, gradually beat in the eggs, then fold in the flour, salt and nutmeg.

For this step you'll need:
- 100g Butter (unsalted)
- 300g Unrefined golden caster sugar
- 2 Eggs lightly beaten
- 175g Plain white flour
- ½tsp Salt
- ½tsp Nutmeg grated
3
Mix the bicarbonate of soda into the milk and vanilla extract and then stir this mixture in with the egg mixture. Stir in the mashed banana and then spoon the whole mixture into the prepared tin.

For this step you'll need:
- 1tsp Bicarbonate of soda
- 75ml Milk
- Vanilla extract a few drops
- 4 Banana(s) ripe, mashed.
4
For the topping, mix together the sugar, cornflakes and cinnamon and rub in the butter.

For this step you'll need:
- 50g Unrefined demerara sugar
- 50g Cornflakes
- ½tsp Cinnamon
- 25g Butter (unsalted)
5

Sprinkle over the cake and bake for forty five minutes until firm to the touch. Cut into squares and serve.

⇐ Danish layer cake

Cranberry, orange and almond cake ⇒