One day I just felt like making something with bananas (and oats, of course!) and went to one of my favourite blogs in search of inspiration – and here it was! This double oat banana crumble cake (double because it uses oats in the batter as well as the crumble) is definitely more of an afternoon tea banana cake than a brunch time banana bread… and adding the crumble topping tips it squarely into indulgent territory. It makes lots of slices and lasts for a good few days so you can keep putting that health kick off until at least the end of the week.
Adapted from Bake or Break’s Banana oatmeal crumb cake – see http://www.bakeorbreak.com/2013/06/banana-oatmeal-crumb-cake/
For the cake:
160g plain flour
180g rolled oats
1 ½ tsp bicarbonate of soda
½ tsp salt
170g unsalted butter, softened
170g firmly packed light brown sugar
3 large eggs, at room temperature
3 medium bananas, mashed
1 generous tsp vanilla extract
For the crumble:
100g rolled oats
80g firmly packed light brown sugar
50g chopped pecans
3-4 tbsp unsalted butter, melted and cooled
1 level tsp ground cinnamon
To make the cake:
- Preheat your oven to 180C/350F/Gas 4.
- Grease and flour* a square 20cm x 20cm baking tin.
- Mix the flour, oats, bicarbonate of soda and salt in a small bowl and set aside.
- In a large bowl, cream the butter and light brown sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each one, then mix in the mashed banana and vanilla.
- Fold in the flour mixture with a large spoon (or, if using an electric mixer, reduce speed to low and add mixture in gradually) until combined.
- Scoop the cake mixture into the baking tin.
To make the crumble
- Mix together all ingredients until crumbly.
- Sprinkle evenly over the cake mixture.
- Bake for around 35-4o minutes or until a skewer inserted into the centre of the cake comes out clean.
- Cool in the tin for 30 minutes or so before serving.
- Serve with cream or crème fraiche – or yoghurt for a slightly less decadent option.
*Add 1 tsp of flour to the pan then shake back and forth to cover the base evenly. To flour the sides, tilt the pan on its side and gently tap one side while holding with the other hand, then rotate and repeat until all sides are covered!