Banana Crunch Cake
A moist banana cake topped with an easy streusel topping. This Banana Crunch Cake is a perfect way to use those ripe bananas! Have you got a bit of a sweet tooth but always feeling guilty after tucking into a dessert? Well, this healthier cake is perfect for you.
Servings: 9 Servings
- 3 over-ripe bananas or fully-ripe
- 1/2 cup unsalted butter melted
- 2 eggs
- 3/4 cup brown sugar
- 2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 tbsp baking powder
- ¼ cup all-purpose flour
- 2 tbsp cold butter
- 1 tsp cinnamon powder
- 4 tbsp brown sugar
- 4 tbsp walnuts (chopped) optional or your choice of nuts
Making the cake batter
Preheat the oven to 350°F (175°C), and butter a 12x12-inch baking pan.
Peel and place the three bananas in a bowl. Using a fork, mash the bananas.
Melt butter in a microwave and pour in with the bananas. Add brown sugar and two eggs. Mix ingredients with a wire whisk until well incorporated.
Add all-purpose flour, 1/4 tsp salt, 1/4 tsp baking soda and 1/2 tbsp baking powder. Stir and mix with a rubber spatula until you for the batter.
Pour the batter into your prepared baking pan and flatten with a spatula. Set aside
Making the streusel topping
In a bowl put flour, cinnamon, sugar and give it a stir.
Add the cold butter. Using a fork or pastry cutter cut the butter into small pieces until the mixture becomes a sandy texture.
When you achieve a sandy texture. Pour on top of the banana cake batter then add the nuts.
Place in the pre-heated oven and bake for 45 minutes, or until a tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for a few minutes. Then remove the banana cake from the pan and let cool completely before serving. Slice with a bread knife and serve. Bon Appetit!