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There were some snowy days this winter and while we might almost be in spring there was one particular morning that I made a recipe that once I tasted it – I knew I had to share it. What’s better than the aroma of a freshly baked cake on a snowy day? When the weather outside is frightful, baking is most delightful, especially with ripe bananas and the idea of a moist carrot cake in mind. Drawing inspiration from my favorite cakes and the versatility of bananas, I’ve created a Carrot Banana Crumble Cake that’s bound to captivate your taste buds. Did I mention it has a delectable crumble topping?!
Imagine combining the moistness of a carrot cake with the soft, comforting texture of banana bread – that’s exactly what you get with this recipe. Enhanced with a crumbly, sweet streusel topping, this cake offers the perfect balance of flavors and textures. It’s gluten-free, with an easy option to go vegan, ensuring everyone can enjoy a slice. Whether it’s snowing outside or you’re just in the mood for something warm and comforting, this cake is your perfect companion. Really and truly I made this cake with the anticipation of spring because it really is fresh and much lighter than your typical carrot cake with cream cheese icing.
To whip up this delightful Banana Carrot Crumble Cake, start by preheating your oven to 350 degrees and preparing an 8-9” springform pan with a bit of grease and a layer of parchment paper at the bottom. Start your batter in a large bowl by mashing the bananas until smooth, then whisk in the eggs and sugar to incorporate fully. Stir in the vanilla extract and olive oil for an added depth of flavor and moisture. Gradually fold in the combined dry ingredients with a spatula, ensuring a uniform mixture without overmixing. The final touch before baking involves folding in the grated carrots and chopped walnuts, giving the batter a lovely texture and nuttiness.
Once your batter is ready, pour it into your prepared pan, giving it a few taps on the counter to release any air bubbles that might be hidden in the batter. Then, it’s time for the crumble topping – mix it in a separate bowl until well combined, then evenly scatter it over the top of your batter for that irresistible crunchy finish. Bake your cake for 50 minutes, or until a toothpick comes out clean. Allow the cake to rest in the pan for about 10 minutes post-baking before releasing it from the springform. Let it cool completely before slicing to serve.
If you loved this Banana Carrot Crumble Cake, don’t stop here; explore other delightful recipes like
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2 Responses
Excelentes recetas ! Muchas gracias por compartir 🙏😌
De nada Martha!