Rustic Banana and Breadcrumb Cake
A wonderfully moist and rustic cake made with ripe bananas and breadcrumbs instead of flour. The breadcrumbs create a uniquely crisp golden crust while the inside stays soft and tender. A budget-friendly, gluten-free-flour dessert that is surprisingly delicious and ready in under an hour.
🛒 Ingredients
10 servings
- 4 eggs
- 80 ml (⅓ cup) sunflower oil
- 6 very ripe bananas
- 240 g (2 cups) fine breadcrumbs
- 1 packet (11 g / 2½ tsp) baking powder
- 400 g (2 cups) granulated sugar
- 2 tbsp sugar + 1 tsp ground cinnamon for topping
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Directions
- 1
Preheat the oven to 180 °C (350 °F). Grease a 24 cm (9-inch) round cake pan and dust the bottom and sides with breadcrumbs.
- 2
Blend the peeled bananas, eggs, sugar, and oil in a blender until completely smooth.
- 3
Pour the mixture into a large bowl, add the breadcrumbs and baking powder, and fold gently with a spatula until just combined — do not overmix.
- 4
Pour the batter into the prepared pan. Combine the sugar and cinnamon in a small bowl and sprinkle evenly over the top.
- 5
Bake for 40–45 minutes until a toothpick inserted in the centre comes out clean and the top is deep golden. Cool for 10 minutes before turning out.
💡 Chef's Tip
The riper and more speckled the bananas, the sweeter and more flavourful the cake — you can reduce the sugar to 300 g accordingly. The cake keeps well for 3 days covered at room temperature and tastes even better the next day.
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