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

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

Crispy topping

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

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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