Cuca De Banana | Brazilian Banana Coffee Crumb Cake



This month, starting from today, you will see a lot of challenge related posts. I really wanted to give a push to the blog, so sometimes I just need to go overboard with my sign-ups. πŸ™‚ I am a part of the Recipe Swap group, which is managed by Mir and guess what? For this month, I got assigned her blog! Now Mir’s blog, “The Schizo Chef“, is like an ocean. She is a truly cooking affectionado, who doesn’t shy away from trying any cuisine, even if it means out of her comfort zone. From her native Caribbean cuisine, to South American, to African, European and Asian, she is covering almost the whole world in her blog, one step at a time. If you really love international cuisine, then do hop in to her blog and be surprised! πŸ™‚


I had a little tough time trying to figure out what to cook from her blog. I also wanted to make sure I cook for the challenge well in advance, so during Ramadan, I got to searching something that would be easy to get done and would be used too. I was thinking of bakes, since I hadn’t baked anything in particular in a very long time and all of a sudden, I landed up on this Brazilian banana cake with a crumb topping. The recipe reminded me of this cake that I had baked sometime ago, but this was different in its own way.




I love banana bakes, but I had taken a backstep as my kids are not very fond of it. Mostly I would end up eating the whole cake, which I don’t want to do, at a time I am trying to stick as much as I can to my weight. But this cake sounded so tempting that I couldn’t resist. I did a little tweaks to the recipe though. I tried to make it a tad bit healthier by substituting the all purpose flour in the recipe with whole wheat for the cake base and with oats for the crumble topping. It was only after I pushed the cake into the oven I realized I had made two mistakes – I baked it in usual cake pan and I didn’t layer the banana in the middle, instead sprinkled it on the top, and then topped with the crumble.


The cake wouldn’t come out of the pan. πŸ™ I found me the same situation when I had baked the Jewish apple cake sometime back. When you cut the cake and slowly tap it out, it surely comes in a good slice, but the whole cake just wouldn’t fall of the pan. So that explains why it needs to be done in a spring-form pan, like Mir has mentioned in her post. Sometimes I really feel I am so bad at reading a recipe completely before I start the process. πŸ˜• However, it was a beautiful cake to be said the least. We ate up half, I froze half for my later banana cake cravings. πŸ˜‰ Helps… Off to the recipe as I made it…





5 from 7 votes

Cuca De Banana | Brazilian Banana Coffee Crumb Cake

Course Cake
Cuisine Brazilian
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6
Author Rafeeda


  • 2 large eggs separated
  • 30 gm butter softened
  • 1/2 cup brown sugar
  • 1 cup wholewheat flour
  • 1 tsp cornflour
  • 1 tsp baking powder
  • A pinch of salt
  • 1/3 cup milk
  • 1 large banana sliced
  • 40 gm butter softened
  • 1/3 cup quick oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon powder


  • Preheat oven to 180 degrees. Grease and flour a springfoam pan well.
  • Separate the eggs. Whisk the whites till stiff peak. Set aside.
  • Add the soft butter and sugar into the egg yolks and beat till soft and fluffy.
  • Sift in the dry ingredients into the beaten mixture, add the milk and briefly beat till well blended. Do not overbeat.
  • Using a spatula, fold in the egg whites into the batter till well incorporated.
  • Pour the batter into the prepared tin. Spread the sliced banana on top.
  • To make the crumble, add all ingredients into a bowl and rub with your hands to make it all moist. Sprinkle on top of the cake.
  • Bake for 50 minutes to an hour till a skewer comes out clean. Cool in pan for sometime. Enjoy warm or at room temperature, as per your wish!


Don’t forget to check out the other recipes from this month’s Food Blogger Recipe Swap!


Join the Conversation

    1. Rafeeda AR Author says:

      Thanks akka…

  1. Yummy! I can’t resist anything made with streusel.

    1. Rafeeda AR Author says:

      Same here too, Angie…

  2. The cake looks so good! It is soft and moist and would make for just the perfect dessert or snack for sweet tooths like us. πŸ™‚

    1. Rafeeda AR Author says:

      Thank you so much Priya… πŸ™‚

  3. 5 stars
    One of the first things we learn in culinary school is to read the recipe in its entirety before beginning. It really does help πŸ™‚ Regardless your version looks so delicious and I am sure came out just as good. Thanks for trying this delicious recipe from my blog.

    1. Rafeeda AR Author says:

      Yes, true, that surely helps, but sometimes I just want to make it and end up missing one step or another… πŸ˜€ Thank you so much Mir…

  4. looks yummy. Very surprised to see that you have oats in the crumb. should try it.

    1. Rafeeda AR Author says:

      Thank you so much Nammi…

  5. I too am like that most of the times, will not read the recipe properly and make unnecessary mistakes πŸ˜€ The cake looks so yum and inviting though πŸ™‚

    1. Rafeeda AR Author says:

      Hehe… good to know that I am not alone… Thank you so much Chitra… πŸ™‚

  6. Love the cakes with banana and this is with a healthy twist, all the more nice. We sometimes tend to overlook the recipe, thinking that we know I suppose as we are often cooking.

    1. Rafeeda AR Author says:

      Thank you so much Jayashree….

  7. 5 stars
    At times even I do the same and wish I would have read that. But the cake has turned out perfect, I liked the shades of colour the cake has come out with and that crumbly texture, just wow.

    1. Rafeeda AR Author says:

      Thank you so much Renu…

  8. 5 stars
    I love banana in cake so this recipe is one that I would definitely love. Good choice , the cake had turned out lovely .

    1. Rafeeda AR Author says:

      Thank you so much Nayna…

  9. 5 stars
    I love the idea of having a cake with crumble topping. I am not very good at baking so I like trying out the easier recipes and this one sounds manageable.

    1. Rafeeda AR Author says:

      Thank you so much Mina…

  10. 5 stars
    My wife grew up in Santa Catarina, South of Brazil and she loves Cuca banana cake. I made this dessert for her a few days ago and she was absolutely happy! And our kids loved this too. Many thanks for your wonderful recipe, Rafeeda!

    1. Rafeeda AR Author says:

      That is so lovely to know! I am so glad it was loved and enjoy…. Thank you so much Michael…

  11. I can relate your situation.. I have done that earlier. Love the texture and colour of this looks lovely and tempting.

    1. Rafeeda AR Author says:

      Thank you so much Priya…

  12. 5 stars
    The cake looks so moist. Perfectly baked .

    1. Rafeeda AR Author says:

      Thanks a lot Veena…

  13. 5 stars
    wow, the banana coffee cake looks so moist with nice crumb texture. Feel like grabbing the cake piece and it looks absolutely yum yum.

    1. Rafeeda AR Author says:

      Thank you so much Pavani…

  14. Hello, the recipe sounds scrumptious! I’ve reread it a few times and don’t see where the beaten egg whites are incorporated into the batter?!

    1. Rafeeda AR Author says:

      Thank you so much Patricia for notifying… I have now updated the recipe. The egg whites are to be folded in after the flour is added in. Hope it is clear now…

      1. Awesome, Thank you!
        I know you stated you used whole wheat flour for a healthier Version. I’d like to try recipe now and I don’t have wheat flour or corn flour in cupboard. Any suggestions please?

        1. Rafeeda AR Author says:

          You can use all purpose flour…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth Β© Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog