Crispy banana cake

Crispy banana cake

Total: 1 hr 10 min. | Active: 30 min.
Nutritional value / piece: 336 kcal
, Fat: 15 g
, Carbohydrate: 42 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

125 g butter, soft
150 g sugar
1 pinch salt
4 eggs
2 ripe bananas (approx.
3 tbsp lemon juice
175 g white flour
1 tsp baking powder
150 g crispy muesli
¾ dl milk

Crispy topping

100 g crispy muesli
some knob of butter, cold
1 tbsp sugar

To bake

a little icing sugar
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One springform loaf tin (26 cm in diameter), lined with baking paper

How it's done

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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.

Good to know
Tip: Replace the white flour with brown flour.

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