Golden Banana Crumble Cake
A comforting, rustic cake where ultra-ripe bananas melt into a luscious natural cream sandwiched between two layers of buttery golden crumble. Simple to make with everyday pantry staples, it delivers a heavenly caramelized crunch when served warm straight from the oven.
🛒 Ingredients
10 servings
- 2 cups (240 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 2 tablespoons unsalted butter, softened
- 3 to 4 very ripe bananas
- 1/2 teaspoon ground cinnamon
- Extra sugar for dusting
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch (24 cm) round baking pan.
- 2
In a large bowl, combine the flour, sugar and cinnamon. Add the softened butter and rub everything together with your fingertips until the mixture resembles coarse, sandy crumbs.
- 3
Press half of the crumble mixture evenly into the bottom of the prepared pan to form the base.
- 4
Peel the bananas and slice them into rounds or lengthwise. Arrange over the crumble base and dust lightly with sugar — they will melt into a creamy, natural filling as they bake.
- 5
Crumble the remaining mixture evenly over the bananas and finish with another dusting of sugar to create a caramelized, golden crust.
- 6
Bake for approximately 1 hour, or until the top is deep golden brown and crispy. Allow to cool for 10 minutes before slicing.
- 7
Serve warm for a crispy, caramel-like texture, or at room temperature for a softer, more cake-like bite.
💡 Chef's Tip
The riper the bananas, the creamier the filling — look for bananas with plenty of dark spots on the skin. The cake keeps well at room temperature for up to 2 days, loosely covered with foil.
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