Banana crumble cake with caramel sauce

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
3.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 175 g + a little + 250 g + 1 tablespoon butter
  • 400 g Walnut kernels
  • 250 g + a little + 6 level tablespoons + 200 g flour
  • 125 g + 200 g brown sugar
  • 4 TSP ground cinnamon
  • 7-10 Tbsp Salt
  • 2 TEASPOONS Vanilla flavour (bottle)
  • 7-10 Tbsp grated rind of 1⁄2 organic lemon
  • 6 Eggs (Gr. M)
  • 4 (approx. 600 g) ripe bananas
  • 150 g Cream yoghurt (10 % fat)
  • 1 package Baking Powder
  • 200 g white sugar
  • 200 g double cream

Directions

  1. 1

    For the crumbles, melt 175 g butter. Coarsely chop the walnuts. Mix 250 g flour, 125 g brown sugar, 2 tsp cinnamon, 1 pinch of salt and half the walnuts in a bowl. Add hot butter all at once.

  2. 2

    Knead into crumbles with the dough hooks of the mixer. Leave to cool.

  3. 3

    Grease a fat pan (deep baking tray; 32 x 38 cm) and dust with flour. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Mix 250 g butter, 200 g brown sugar, 2 teaspoons cinnamon, vanilla flavouring, lemon peel and 1 pinch of salt with the whisks of the mixer for about 5 minutes until creamy.

  4. 4

    Stir in the eggs one after the other, alternating with 1 tablespoon of flour. Peel the bananas, crush them finely with a fork and stir into the egg-fat mixture together with the yoghurt. Mix 200 g flour and baking powder, then briefly stir in the remaining nuts.

  5. 5

    Spread the dough in the fat pan and sprinkle with crumbles. Bake in a hot oven for 30-35 minutes (when you are ready, the cake may still be a little moist!). Let the cake cool down in the fat pan.

  6. 6

    For the caramel sauce, caramelise white sugar in a wide pot. Take the pot off the stove and stir in 1 tbsp. butter. Stir in the double cream well. Let it cool down, stirring in between if necessary.

  7. 7

    Cut cake into pieces, add caramel sauce.

Nutrition Facts

KCAL
500 kcal
CARBS
43 g
FATS
32 g
PROTEINS
7 g