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. 🙂 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! 🙂
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. 🙁 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. 😕 However, it was a beautiful cake to be said the least. We ate up half, I froze half for my later banana cake cravings. 😉 Helps… Off to the recipe as I made it…
- FOR THE CAKE:
- 2 large eggs, separated
- 30 gm butter, softened
- ½ cup brown sugar
- 1 cup wholewheat flour
- 1 tsp cornflour
- 1 tsp baking powder
- A pinch of salt
- ⅓ cup milk
- 1 large banana, sliced
- FOR CRUMBLE:
- 40 gm butter, softened
- ⅓ cup quick oats
- ¼ cup brown sugar
- ½ 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!
- Jaisalmeri Kala Chana – Black Chickpea Curry
- Pineapple Chutney
- Bitter Gourd Roast
- Butter Biscuits
- Broken Wheat Upma
- Lobia Vada – Black Eyed Pea Fritters
- Balti Sauce
- Garlic Bread Sticks
- Beaten Rice Mix
- Jeera Rice
- Tamarind Chutney