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Banana cake with a nutty crumble topping
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Nostalgic, nutty caramel banana cake inspired by 1950s war-era recipe from Ann Leray.
Ingredients:
  • 150g butter, at room temperature
  • 140g (2/3 cup) caster sugar
  • 260.00 gm mashed banana (see notes)
  • 2.50 gm Mixed Spice
  • 250g (1 2/3 cups) self-raising flour, sifted
  • 80ml (1/3 cup) milk
  • 75g (1/2 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 70g (1/3 cup, firmly packed) brown sugar
  • 1.25 gm Cinnamon Ground
  • 100g cold butter, finely chopped
  • 50g pecans, finely chopped
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. Grease a 20cm square cake pan with oil and line the base and sides with baking paper for easy removal later.
  • In a bowl, use electric beaters to cream together butter and caster sugar until pale and creamy. Mix in the eggs until combined, then add banana and mixed spice and combine well. Transfer mixture to a large bowl and use a large metal spoon to gently fold in the flour and milk until just combined. Spoon the cake mixture into the prepared pan.
  • For the topping, mix flours, brown sugar, and cinnamon in a bowl. Use your fingertips to blend the butter into the mixture until it looks like coarse crumbs. Add pecans and mix. Sprinkle the crumble evenly over the cake batter. Bake for 1 hour 10 minutes until a skewer comes out clean. Let it cool in the pan.

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