A personal twist on my darling nanna's original German recipe.
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Ingredients
3 med bananas, mashed
Handful of raisins
4oz white self-raising flour
2oz wholemeal self-raising flour
2 tbsp cocoa
1 tsp ground cinnamon
pinch of salt
5oz margarine
5oz golden caster sugar
2 med/lge eggs, beaten
4-5 tbsp milk
icing sugar, for dusting
Streusel Topping
3 med bananas, mashed
Handful of raisins
4oz white self-raising flour
2oz wholemeal self-raising flour
2 tbsp cocoa
1 tsp ground cinnamon
pinch of salt
5oz margarine
5oz golden caster sugar
2 med/lge eggs, beaten
4-5 tbsp milk
icing sugar, for dusting
4oz wholemeal self-raising flour (for a crunchier contrast bite)
3.5oz margarine
3.5oz golden GRANULATED sugar (for a crunchier contrast bite)
1/4 tsp ground ginger
Method
STEP 1
Preheat fan oven to 170 deg C, then grease a 9" spring-form round cake tin with a little margarine.
STEP 2
Make the streusel topping by sifting the flour & ginger into a bowl then mix in the sugar & finish by rubbing in the margarine until the mixture resembles uneven, coarse crumbs of varying sizes. Set aside.
STEP 3
To make the cake, sift the flours, cinnamon & salt into a bowl. Split the flour mix 50/50 into 2 bowls & into one, add the cocoa & mix well.
STEP 4
In a separate bowl, place the margarine & sugar & beat with a wooden spoon until light & fluffy. Gradually beat in the eggs to avoid splitting (if it does add a tbsp of the flour mixture) & divide the mixture into two separate bowls. Into one bowl gradually fold in the white flour mixture & into the other bowl fold in the cocoa flour mix. Mix both with the milk.
STEP 5
Mash the bananas in a small bowl with a fork. Spoon the two contrasting cake mixtures alternately into the prepared tin, swirl with a skewer to give the marbling effect & level. Cover with the mashed bananas & scatter over the raisins. Then evenly sprinkle over the streusel topping crumb mixture.
STEP 6
Bake in the centre of the preheated oven for 1 hour or until firm to the touch with a crunchy golden top ( & a skewer pulls out clean). Leave to cool in the tin before opening the side. Dust the cake with icing sugar before serving.
STEP 7
Delicious served slightly warm with vanilla ice-cream for an indulgent treat!