Brazilian Banana Cake with Coconut Crumble Topping
Ingredients
- 3 large bananas (caturra or nanica) or 5 small bananas
- 2 whole eggs
- 1 1/2 cups sugar
- 2 teaspoons margarine or oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 1/2 cup raisins
- 1/2 cup chopped nuts
Topping
- nanica bananas
- shredded coconut
- ground cinnamon
- oats
- brown sugar
Preparation
Beat sugar with margarine or oil and eggs until well combined
Add mashed bananas and mix well
Add flour, baking powder, and baking soda, and mix until just combined
Toss raisins and nuts with a little flour and gently fold into the batter
Pour the batter into a greased and floured medium baking pan
In a small bowl, mix together shredded coconut, cinnamon, oats, and brown sugar to make the crumble
Arrange sliced bananas lengthwise over the batter
Sprinkle the crumble topping evenly over the bananas
Bake in a preheated oven at 350Β°F (180Β°C) for 35-40 minutes or until a toothpick inserted in the center comes out clean
