I had some bananas that had gotten rather ripe and so I thought I would bake a banana cake today. I found a recipe that I liked in a cookbook entitled Robin Hood Baking, over 350 recipes from Robin Hood's Baking Festival and Home Baking cookbooks.
I used to collect those little booklets all the time. Often there would be one tucked into the issues of other magazines such as Chatelaine or Canadian Living. I loved them. They were always chock full of lovely recipes.
The original recipe made a 9 by 13 inch cake however. I do not need a 9 by 13 inch cake and so I cut the recipe in half to make a more manageable snack cake!
What is it about brown food""" It never photographs well! I do hope these photographs don't deter you from baking this fabulous cake. Trust me when I tell you it is totally delicious!
The cake itself is incredibly moist. This is due to the use of banana (of course, it is a banana cake) and sour milk.
That topping has an deliciously moreish, almost candy-bar topping! Crunchy and sweet and oh-so-yummy!! Prepare to fall in love!
WHAT YOU NEED TO MAKE CRUNCHY TOPPED BANANA SNACK CAKE
I am pretty sure you will probably already have everything you need in your kitchen right now!
For the cake:
1 cup (140g) plain all purpose flour3/4 tsp baking powder1/2 tsp baking soda1/4 tsp salt3/4 cup (150g) granulated sugar1/4 cup (...
