Name: Banana Coconut Crumb Cake
Yield: Makes one 23 cm cake, 8-10 servings
Cuisine: American
Ingredients: Almond Crumb Topping, unbaked, substitute 40 g sweetened flaked coconut for the almonds; 500 g bananas, peeled and sliced about 1cm thick; 2 medium eggs, at room temperature; 110 g unsalted butter, softened; 1 teaspoon vanilla extract; 1 medium egg yolk, at room temperature; 170 g sugar; 160 g plain flour; ¼ teaspoon salt; ½ teaspoon baking powder

Preparation info

Makes one 23 cm cake,
8-10
servings

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

Sliced bananas make a perfect crumb cake because they’re safely insulated between the cake batter and crumb topping and baked to a moist jam-like consistency. See the Variations for suggestions for using other fruit in this cake or other nuts in the crumb topping.

Ingredients

160 g plain flour
170 g sugar
½ teaspoon

Americas
United States
Cake
Vegetarian

Method

Set a rack in the centre of the oven and preheat to 180°C/gas mark 4.
For the batter, combine the flour, sugar, baking powder and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on the lowest speed for 30 seconds.

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of