Spongy cake, crunchy streusel with an amazing caramel flavor. Love at first bite.
Course Breakfast
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 12
Calories 269kcal
Author Crazy For Crust
Ingredients
For the cake:
¾cupsugar(150g)
6tablespoonsbrown butterdivided (85g)
1cupbanana puree(236g)
1egg
½cupmilk(118ml)
1-½cupflour(187.5g)
2teaspoonsbaking powder
½teaspoonsalt
For streusel:
½cupblack sugar(100g)
2tablespoonsflour
2teaspoonsground cinnamon
2tablespoonsreserved brown butter
1cupwalnutsoptional (125g)
Instructions
In a small saucepan, brown the butter over low heat, stirring constantly. Once it begins to brown and foam, wait about 30 seconds and turn off the heat. Let it cool completely.
Heat the oven to 180 ° C / 350 ° F. Grease a 9-inch round mold.
In a medium bowl, add the flour, baking powder, and salt.
In a small bowl mix the sugar, 4 tablespoons of brown butter and the egg. Mix well and add the milk and mashed bananas. Add this mixture to the dry ingredients and mix.
In a small bowl mix the ingredients for the streusel, using the 2 tablespoons of brown butter that was left in the saucepan.
Pour the cake batter in the mold already prepared. Sprinkle the streusel on top. Bake between 25 to 30 minutes or until the center of the cake, when you insert the tip of a knife, comes out clean.
Notes
The total time on this card does not include the time that the brown butter needs to cool down completely, which is 20 to 30 minutes.Store in an airtight container for up to 5 days at room temperature.