This cake is the essence of comfort baked into a loaf pan. Ripe bananas lend natural sweetness and moisture, while a simple one-bowl batter keeps preparation effortless. The crown of buttery crumble — crisp, golden, and lightly spiced with cinnamon — adds a rustic charm and irresistible crunch.
The beauty of this recipe lies in its simplicity: no mixers, no fuss, just wholesome ingredients coming together in minutes. The result is a tender, fragrant cake with a crunchy topping that makes every slice a little celebration. Perfect for cozy afternoons, family gatherings, or as a sweet companion to tea or coffee, this cake balances homestyle ease with bakery-worthy flavor.
Ingredients:
Cake:
- 200 g very ripe bananas
- 2 eggs
- 90 g brown sugar
- 80 g neutral oil
- 160 g cake flour
- 40 g milk
- 8 g baking powder
- Pinch of cinnamon
Crumble
- 40 g cake flour
- 25 g brown sugar
- 30 g cold butter
- Pinch of cinnamon
Instructions
1. Crumble
- Mix flour, sugar and cinnamon.
- Rub in cold butter until crumbly with some bigger chunks.
- Chill in fridge.
2. Batter
- Preheat oven to 180°C.
- Line a 12 × 20 cm loaf pan.
- Add bananas, milk, oil, eggs and brown sugar into a bowl.
- Blend until smooth.
- Sift in flour, baking powder and cinnamon.
- Mix just until combined.
3. Assemble
- Pour batter into pan.
- Sprinkle crumble generously.
4. Bake
- Bake at 180°C for 45–50 min.
- Cover loosely if top browns too fast.
- Toothpick - moist crumbs, not wet batter.
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