BANANA, NUTMEG CRUMB CAKE

My mum used to make this all the time when I was little. This cake is how I learnt how to create a crumb using my index finger and my thumb. She would always tell me off if I was being to firm with my hands, encouraging me to get the perfect sand like texture.

The crumb is the hardest part of this cake and the rest is super easy. I have added a ripe banana because I think it gives it more sugar to therefore caramelise. The banana gives it this dense texture and lovely outer that will have you going back for more. I have made it even easier by doing it with a blender. One jug and a cake tin, you’re done.

This cake never ever lasted more than 36hrs in our house. It is the perfect snack on its own or a dessert with some cream after lunch.

Ingredients

120g unsalted grass fed butter - chilled, diced in cubes

300g Brown sugar

220g Self Raising

1 over ripe banana

3/4 cup Milk

1tsp Nutmeg

1 tablespoon Bi carb

1 egg

Method

Pre Heat over to 160 degrees Celsius

In a bowl add the cubed butter, sugar, nutmeg and flour

Using you index and thumb rub together the butter and dry ingredients together to make a crumb. Or in a blender use blitz everything together until you have a texture that resembles moist sand.

Remove half of the crumb mixture and press into the base of 24cm cake tin.

Add the milk, bi-carb, egg and banana to the blender with the other half and mix/blitz to combine

Pour the batter into the cake tin and bake for 40mins or until you knife comes out clean in the middle.