Crispy banana cake

Total time: 1hr 10m
Preparation Time: 30m

For 12 piece

Nutritional Information

Contains 336 Kcal, 6g Protein, 42g Carbohydrates, 15g Fat


  • Cake mixture
  • 150 g sugar
  • 1 pinch salt
  • 125 g butter, soft
  • 2 ripe bananas (approx.
  • 175 g white flour
  • 3 tbsp lemon juice
  • 0.75 dl milk
  • 150 g crispy muesli
  • 1 tsp baking powder
  • 4 eggs
  • Crispy topping
  • 100 g crispy muesli
  • 1 tbsp sugar
  • some knobs of butter, cold
  • To bake
  • a little icing sugar
  • Utensils
  • One springform loaf tin (26 cm in diameter), lined with baking paper

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  • Cake mixture

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Mash the bananas with the lemon juice and stir in. Mix in the flour, baking powder and muesli along with the milk, transfer to the prepared tin.
  • Crispy topping

    Spread the muesli on top of the cake mixture, top with knobs of butter, sprinkle with sugar.
  • To bake

    Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack, dust with icing sugar.
  • Tip:

    Replace the white flour with brown flour.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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