I seem to be on some sort of high with using fruit as base for all my recipes the last few weeks. First lemons, then oranges, and now, bananas.
Although I could go down the tried and test banana bread route, I wanted something different. I’ve done them as cookies before, which is incredible by the way, but I wanted something to go with a cup of coffee in the morning and isn’t too sweet either. Enter the Banana Butter Crumble Cake by Caitlin from Cake On My Face.
This is a buttery cake despite there being no butter, but olive oil as a substitute. However, as Caitlin mentions, there is butter in the crumble topping which allows for it to be soft and dense. The higher the butter to flour and sugar ratio, the heavier the topping is, which allows for it to sink into the cake a bit more. When you bite into it, you get a buttery sugar flavour first, then the light sweetness of the banana after.
Ingredients
For the Crumble Topping
65g butter – very cold from the fridge and cubed
75g plain flour
45g caster sugar
Large pinch salt
For the Cake
200g ripe banana / about 2 medium bananas – mashed
150g caster sugar
20g soft light brown sugar
1/4 teaspoon salt
2 large eggs
110g olive oil
Scant tablespoon milk
200g plain flour
2 teaspoons baking powder
Method
Start with the crumble topping. In a bowl rub the butter into the flour, sugar and salt using your fingertips to make a breadcrumb texture. Cover the bowl and leave in the fridge or freezer while you make the cake.
Pre heat the oven to 185 / 165 fan. Grease and line with parchment paper a 7 inch / 18 cm round cake tin.
In a large bowl whisk together the mashed banana, sugars, salt, eggs, oil and milk until thoroughly combined. Sift in the flour and baking powder and stir in until only just combined. Pour into the cake tin, top with the crumble mixture and bake for about 70 – 80 mins or until golden brown and a knife inserted into the cake comes out with some moist crumbs.