{recipe} Banana Cake with Coconut Almond Crumble

Once again I found myself with a bunch of rotten bananas and a serious hankering for something sweet. But I just couldn’t face another banana bread yet, and plus I felt I needed an excuse to have something in the house that would make it reasonable to put a whole bunch of ice cream on.

And lo, this wonderful cake was born.

banana cake

This is definitely a close relative of banana bread, but the coconutty crumb topping puts it over the edge so I think you can reasonably serve it as either a brunch or dessert item. Or, you could just like eat the whole thing over the course of a couple of days by yourself, as I did.

It would be great with whipped cream too. Mmmm. Whipped cream.

(Can you tell I’m pregnant?)

You can also make this as muffins, just cut down the baking time a bit.

RECIPE: Banana Cake with Coconut Almond Crumble
makes one 10 inch cake or 12 muffins

INGREDIENTS:

for the cake:

  • 3 large overripe bananas, mashed
  • 3/4 cup lightly packed brown sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon

for the coconut almond crumble topping:

  • 1/2 cup lightly packed brown sugar
  • 1/2 cup rolled oats (not quick cooking)
  • 1/2 cup sliced almonds
  • 1/4 cup sweetened flaked coconut
  • 2 Tblsp flour
  • 1 tsp cinnamon
  • 4 Tblsp butter, cut in chunks

METHOD:

  • Preheat the oven to 350 degrees F. Prepare a 10 inch springform pan with cooking spray and set aside.
  • Mix bananas, brown sugar, egg, oil, and vanilla with a spoon to combine.
  • Add flour, baking soda, baking powder, cinnamon, and salt. Stir just to combine without overmixing.
  • Pour batter into prepared pan.
  • In a small bowl, combine all ingredients of the crumble topping except the butter.¬†Add the butter and use your fingers to make a crumbly texture, with butter pieces about the size of lentils. Distribute over the top of the batter and gently press down with your hands.
  • Bake about 45 minutes, until a knife inserted comes out clean.
  • Cool for 10 minutes, then slide a knife around the edge of the springform pan. Remove ring and use a spatula to transfer the cake to a plate.
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3 comments

1 Emma { 03.07.14 at 2:34 am }

Yum! I am going to try this out tomorrow… Dang, this is sure to be a big hit. My family are all crazy for coconut flakes and home-roasted almonds…

And congratulations on the pregnancy!!!!!! How far along are you?
Emma recently posted..Oliver & Millie’s Obedience Class Adventures: Week 2

2 Brett { 03.11.14 at 6:34 pm }

Hi Karen! Thank you SO MUCH for sharing your html for the Tastespotting badges–they are all awesome and it was difficult to choose! I started a blog recently and this is great addition! Manay, many thanks!!! :-)

3 Karen { 03.12.14 at 3:01 pm }

@Brett so happy to hear it, thanks for letting me know!

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