Crunchy Topped Banana Cake

 

This recipe I am sharing with you today for a Crunchy Topped Banana Cake comes from a recipe book I have on my Kindle, entitled  Everyday Cake, by Polina Chesnakova.  It is a book which contains 45 simple recipes for layer, Bundt, loaf and sheet cakes.

I found myself with some bananas that needed using up pronto, and so I went on a search to find a good recipe for that purpose in my books.  I found this one and decided to go with it. Generally speaking I like to have a cake in for the weekend most weekends!

 

Having baked it, I can tell you this is the best banana cake recipe!  It is moist and delicious and filled with lovely banana flavor, not to mention there are tasty add ins, such as milk chocolate chips and toasted walnuts.

I was a little bit dubious before I baked it as it boasts the addition of two of the warm baking spices, cinnamon and nutmeg. I wasn't sure how those would go with the flavor of banana, especially the nutmeg. I have to tell you, however, they both work very well! 

 

Another aspect of this cake that I really love is its crunchy demerara sugar topping. You actually have two options, you can top it with this crunchy sugar, or you can make a peanut butter frosting.

I will not argue with the fact that peanut butter and bananas go together really well, however, I like the flavor of banana and chocolate more, so I opted to forgo the icing and add the sugar crunch topping. You can't do both.

I have included both options  however so that you can decide for yourself which you would prefer.

WHAT YOU NEED TO MAKE CRUNCHY TOPPED BANANA CAKE

Simple every day ingredients. Make sure that all of your ingredients are at room temperature for optimum success!

• 1 1/3 cups (175g) plain all purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda (bicarbonate)
• 1 tsp kosher salt
• 3/4 tsp grated nutmeg
• 1/2 tsp ground cinnamon
• 1 cup (225g) mashed ripe banana (about 1 1/2 to 2 bananas)
• 1/3 cup (80g) sour cream
• 2 TBS light olive oil (or canola or safflower oil)
• 1 1/2 tsp pure vanilla extract
• 1/2 cup (115g) butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/3 cup (75g) firmly packed soft light brown sugar
• 1 large free range egg, at room temperature
• 3/4 cup (85g) toasted walnuts, chopped
• 1/2 cup (55g) milk or semi-sweet chocolate chips
• 2 TBS demerara sugar for sprinkling

For the optional frosting:

• 1/2 cup (130g) creamy peanut butter (not natural)
• 6 TBS (85g) butter, at room temperature
• 2 TBS honey
• 1/3 cup (40g) icing sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 TBS chopped roasted peanuts to garnish

 

My bananas were not overly large, and so I used 2 bananas and about 1 one inch piece of another. I blitzed them to a puree with my stick blender, adding the sour cream, oil, and vanilla as well. I don't really like lumps of bananas in my banana cakes.

Demerara sugar is called Turbinado sugar here in North America. It is a raw granulated sugar which is somewhat coarser than regular granulated sugar. Also being highly unprocessed it is a golden brown color. It is perfect for the cake topping.

It is very easy to toast walnuts. I actually do them a whole bag at a time and then keep them in an airtight container in the freezer for baking purposes. Toasting nuts really helps to enhance their flavors.

You can toast walnuts in the oven or on the stove top.  If using the oven method, preheat your oven to 350*F/180*C.  Spread your walnuts out on a baking sheet in a single layer.  Put them into the oven and toast for 12 to 15 minutes until golden colored.

For the stovetop methos you can set a medium skillet n the stove over medium high heat.  Add the nuts once the skillet is hot, spreading them into an even layer.  After one minute, use a spatula to give them a stir every 30 seconds, until they are fragrant and a deeper shade of brown. This will take 6 to 7 minutes.

 

HOW TO MAKE CRUNCHY TOPPED BANANA CAKE

Its a very simple cake to make. Creamed ingredients. Dry ingredients. Wet ingredients.  Both the wet and the dry being added alternately to the creamed.  Simple. 

Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin really well, and line the bottom and two sides (with an overhang for lifting out) with some baking paper. Set aside.

Sift the flour, baking powder, salt, soda, nutmeg and cinnamon together into a bowl. Set aside.

Whisk together the mashed banana, oil, sour cream and vanilla, combining well.

Using an electric mixer (hand or stand) beat the butter and both sugars together for about five minutes until light and fluffy. Beat in the egg until thoroughly combined.

With the mixer on low add the flour mixture and the banana mixture to the creamed mixture, alternately, making three dry and two wet additions. Scrape the side of the bowl occasionally.

If making the un-frosted version, fold in the nuts and chocolate.

Spread the batter into the prepared pan. If making the un-frosted version, sprinkle the demerara sugar evenly over top.

 

Bake in the preheated oven for 30 to 40 minutes, until the cake starts to pull away lightly from the sides of the pan and looks a bit crackled on top. A toothpick inserted in the center should also come out clean.

Transfer the pan to a wire rack and leave to cool completely before lifting out of the pan.

To make the frosted version make the cake exactly as above, omitting the nuts, chocolate and sugar on top.

Beat the peanut butter, butter and honey together on medium speed with an electric mixer until light, fluffy and smooth. Sift in the icing sugar and add the vanilla and salt to taste. Beat until light and creamy.  Spread the frosting over the cooled cake and sprinkle with the chopped peanuts.

I would call this an excellent banana cake.  It is moist and delicious with a beautiful tender crumb.  The bits of chocolate and nuts go very well and I really enjoyed the crunch of the sugar on top.

My father is coming here for his supper tonight and I just know he is going to really enjoy a piece of this tasty cake for dessert with some squirty cream on top.  He love LOVES a bit of sweet after his supper and if there is cream on top, he loves it even more!! 

If you are a fan of banana cakes you might also enjoy these recipes:

CRUNCHY TOPPED BANANA SNACK CAKE -  What makes this delicious banana cake crunchy? Its the toasted praline-like coconut and pecan topping!  This is a fabulously tasty combination of flavors and textures.  Served warm with a scoop of vanilla ice cream on top, this tasty cake spells W-I-N-N-E-R!!!

PEANUT BUTTER AND BANANA CAKE -  This is a deliciously moist and dense banana cake with a light peanut butter flavour . . .  topped with a rich and nutty icing, which I then topped with crushed banana chips, for just a bit of crunch!  It is a great after-school cake served cut into squares along with a glass of cold milk on the side!

Yield: One 8-inch square cake

Author: Marie Rayner

Banana Cake, two ways

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

A light and fluffy banana cake, one version chock full of chocolate chips and toasted nuts with a crisp sugar topping, and the other spread with a creamy peanut butter frosting. Delicious either way.

Ingredients

• 1 1/3 cups (175g) plain all purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda (bicarbonate)
• 1 tsp kosher salt
• 3/4 tsp grated nutmeg
• 1/2 tsp ground cinnamon
• 1 cup (225g) mashed ripe banana (about 1 1/2 to 2 bananas)
• 1/3 cup (80g) sour cream
• 2 TBS light olive oil (or canola or safflower oil)
• 1 1/2 tsp pure vanilla extract
• 1/2 cup (115g) butter, at room temperature
• 1/2 cup (100g) granulated sugar
• 1/3 cup (75g) firmly packed soft light brown sugar
• 1 large free range egg, at room temperature
• 3/4 cup (85g) toasted walnuts, chopped
• 1/2 cup (55g) milk or semi-sweet chocolate chips
• 2 TBS demerara sugar for sprinkling

For the optional frosting:

• 1/2 cup (130g) creamy peanut butter (not natural)
• 6 TBS (85g) butter, at room temperature
• 2 TBS honey
• 1/3 cup (40g) icing sugar
• 1/2 tsp vanilla
• 1/4 tsp salt
• 2 TBS chopped roasted peanuts to garnish

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin really well, and line the bottom and two sides (with an overhang for lifting out) with some baking paper. Set aside.
2. Sift the flour, baking powder, salt, soda, nutmeg and cinnamon together into a bowl. Set aside.
3. Whisk together the mashed banana, oil, sour cream and vanilla, combining well.
4. Using an electric mixer (hand or stand) beat the butter and both sugars together for about five minutes until light and fluffy. Beat in the egg until thoroughly combined.
5. With the mixer on low add the flour mixture and the banana mixture to the creamed mixture, alternately, making three dry and two wet additions. Scrape the side of the bowl occasionally.
6. If making the un-frosted version, fold in the nuts and chocolate.
7. Spread the batter into the prepared pan. If making the un-frosted version, sprinkle the demerara sugar evenly over top.
8. Bake in the preheated oven for 30 to 40 minutes, until the cake starts to pull away lightly from the sides of the pan and looks a bit crackled on top. A toothpick inserted in the center should also come out clean.
9. Transfer the pan to a wire rack and leave to cool completely before lifting out of the pan.
10. To make the frosted version make the cake exactly as above, omitting the nuts, chocolate and sugar on top.
11. Beat the peanut butter, butter and honey together on medium speed with an electric mixer until light, fluffy and smooth. Sift in the icing sugar and add the vanilla and salt to taste. Beat until light and creamy.
12. Spread the frosting over the cooled cake and sprinkle with the chopped peanuts.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com. 

Thanks so much for visiting!  Do come again!

 Follow my blog with Bloglovin