Banana Coconut Crumble Cake

Banana, Coconut Crumble Cake

IF YOU PREFER TO MEASURE YOUR INGREDIENTS THEN HERE'S AN   Easy Conversion Chart


For the crumble

2 heaped tbsps self raising flour

2  tbsps golden caster sugar

2 tbsps desicated coconut

2 oz butter

rub all the ingredients together until breadcrumb like and set aside

For the Cake

3 medium over-ripe bananas mashed

190gms Self Raising flour

150 gms golden caster sugar

125 gms butter

2 eggs beaten

60ml milk

1 tsp vanilla bean paste or extract

30 gms desicated coconut

50 gms sultanas or raisins (optional)

Melt the butter with the caster sugar and milk in a small pan ....leave to cool slightly

Mix in the eggs, banana and vanilla

In a bowl mix together the flour, coconut and sultanas if using

Add the wet ingredients to the dry and mix gently together.

Place the batter into a greased and parchment lined 10" square baking tin.

You could also use a 2lb lined loaf tin but you will need to adjust the cooking time slightly

Sprinkle over the crumble mix and bake at 150c/300f/gas 4 for approx 45 minutes or until golden brown and springy to the touch

It may take a little longer if you use the loaf tin.

Leave to cool in the tin for around 5/10 minutes then turn it out & finish cooling on a rack.

When completely cool you can drizzle a little melted chocolate but this is optional  

Cut into squares, fingers as I did or just slice it.

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