Banana crumble cake

Posted on: July 3rd, 2017 by Isabels Free From

gluten free

I wanted to do something different than the typical banana bread or cake and then I remembered my childhood favourite cake called ‘bolo cuca’ which basically is a delicious combination of a banana bready cake and a lovely crunchy and yet soft crumble. I’ve made this recipe using our new wholemeal Cassava flour, the results was beyond my expectations and yes, it tasted as good as it looks!

Banana crumble cake

Ingredients

175g Isabel’s all-purpose Cassava flour
50g Custard powder or (cornflour or arrowroot)
125g Caster sugar
1 Tbsp. of Baking powder
1g Easy baking yeast (for flavouring purpose only)
75g Vegetable oil
3 large eggs
65g Milk or substitute
2 large bananas
1 Tbsp. granulated sugar for sprinkling over the bananas

For the Crumble
65g Isabel’s all-purpose Cassava flour
65g granulated sugar
1 Tbsp. custard powder
45g butter or substitute
2 tsp water

Method

Preheat the oven to 180C/Gas mark4/350F. Line a baking tin approx. size 22cm x 30cm with baking paper.
1. Peel the bananas, cut in half, then chop into thin slices. Drizzle some lemon juice over the bananas to help prevent it going dark, if you wish.
2. Make the crumble: Cut the butter into cubes and place in a mixing bowl with the flour and custard powder. Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar. Add the water bit by bit mixing to form small clumps of dough. You can bake the crumble in two ways. Separately, place the crumble onto a lined baking tin and bake is for around 10-12mins or add to the top of the cake 10-12 minutes before the end of baking time.
3. Make the batter: Mix the flour, custard powder, sugar, baking powder, yeast in a large mixing bowl and combine. Stir in the eggs, oil and mix well with a wooden spoon. Gradually add the milk, combining well to form a smooth batter.
4. Pour the batter into the pre-prepared baking tin and spread evenly, then cover the top of the soft dough with the banana slices until the surface is all covered. Sprinkle the granulated sugar over the banana.
5. Bake in the preheated oven for 25- 30 minutes or until golden on top or the skewer comes clean.
6. Place in a hack and allow to cool. Serve warm or cold on its own or with vanilla ice-cream.

 

Other Serving Suggestions

Recipe Tips: if wish two layers of banana could be added to this cake or perhaps a layer of your choice. Just add half of the soft dough onto the baking tin, then add the chosen layer. Then cover with the remaining of the batter and repeat the process and add second layer to the top.

 
Follow

Get every new recipe delivered to your Inbox.

Join 682 other followers:

Newsletter

for competitions, recipes & more, just sign up for my newsletter...

Follow

Get every new recipe delivered to your Inbox.

Join 682 other followers: