The most practical and cozy of the cakes will turn into a great breakfast! This version of the classic banana bread gains a new layer of flavor with the surprising crunchy topping of oats, dry coconut and cinnamon.

INGREDIENTS

¼ cup (tea) of coarse (or pressed) oat flakes

2 tablespoons dried coconut flakes

3 tablespoons of light brown sugar

1 pinch of ground cinnamon

PREPARATION MODE

In a medium skillet mix the oats, coconut, brown sugar and a pinch of powdered cinnamon.

Bring to medium heat and cook in the first minute without stirring. As soon as the sugar starts to melt, stir for another 2 minutes, until it forms a flour with oatmeal and coconut clusters – be careful not to brown the sugar too much, as the crunchy will still bake with the cake.

FOR THE CAKE

2 ripe bananas (⅔ cup (tea) mashed)

1 ½ cup of wheat flour

1 cup (demerara) sugar

2 eggs

½ cup of tea

⅓ cup (tea) of warm water

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 pinch of salt

Butter to grease the pan

PREPARATION MODE

Preheat the oven to 180 ºC (medium temperature).

Butter a 22 cm x 10 cm English cake pan. Cover the bottom of the greased pan with a 24 cm x 20 cm piece of parchment paper – the paper larger than the pan makes it easier to unmold the cake without dismantling the crunchy oatmeal topping. Grease the parchment paper with another layer of butter.
Peel the bananas and, in a shallow dish, mash well with a fork.

In a small bowl, break one egg at a time and transfer to a larger bowl – if one is damaged, you don’t miss out on the entire recipe. Add the sugar and stir well with the fork (or wire whisk) until the broilers dissolve. Add the mashed bananas, the oil, the warm water and mix well.

Add the wheat flour gradually, passing through a sieve, and mix gently with each addition. Finally mix the cinnamon, salt and baking powder.

Transfer the dough to the pan and tap lightly against the countertop to level it. Spread the oat crunch on the entire surface of the cake and bake in the oven for about 1 hour. To find out if the cake is baked, stick a toothpick into the dough: if it comes out clean it is a sign that the cake is ready; otherwise, let it bake for a few more minutes.

Remove the cake from the oven and wait for it to warm for at least 15 minutes before unmolding. Allow to cool completely before serving.

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