Crispy Banana Cake

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

For 12 pieces

Nutritional Information

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


  • Rührteig
  • 150 g sugar
  • 1 pinch salt
  • 125 g butter, soft
  • 2 ripe bananas (approx. 300 g)
  • 175 g white flour
  • 3 tbsp. lemon juice
  • 0.75 dl milk
  • 150 g crunchy muesli
  • 1 tsp. baking powder
  • 4 eggs
  • Knusper-Belag
  • 100 g crunchy muesli
  • 1 tbsp. sugar
  • some knobs of butter, cold
  • Backen
  • wenig icing sugar
  • Utensils
  • Für eine Springform von 26 cm Ø, mit Backpapier ausgelegt

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  • Rührteig

    Mix the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to mix until the mixture is lighter in colour. Mash the bananas with the lemon juice and stir in. Fold in the flour, baking powder and muesli, empty the mixture into a springform pan (approx. 26 cm in diameter) lined with baking paper.
  • Knusper-Belag

    Spread the remaining muesli over the cake mixture, top with knobs of butter and a sprinkling of sugar. Bake for approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool on a cooling rack.
  • Backen

    Ca. 40 Min. in der Mitte des auf 180 Grad vorgeheizten Ofens. Herausnehmen, auf einem Gitter auskühlen, mit Puderzucker bestäuben.
  • Tipp:

    Weissmehl durch Ruchmehl ersetzen.

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Products used in this recipe

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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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