Banana Coconut Crumb Cake

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

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.