Crispy muesli banana cake

Crispy muesli banana cake

30 Min. Active
1 hr 10 Min. Total
336 kcal per piece
vegetarian
Nutritional value / piece: Fat: 15 g, Carbohydrate: 42 g, Protein: 6 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Bowl
  • Cooking spoon
  • Fork
  • Rubber spatula
  • Springform pan
  • Tablespoon
  • Teaspoon
  • Whisk
  • deep plate
  • Kitchen scales
  • Cooling rack

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake batter

125 g butter, soft
150 g sugar
1 pinch salt
4 eggs
2 ripe bananas (approx. 300 g)
3 tbsp lemon juice
175 g white flour
1 tsp baking powder
150 g crispy muesli
¾ dl milk

Crispy topping

100 g crispy muesli
some knob of butter, chilled
1 tbsp sugar

Bake

a little icing sugar

How it's done

The kids can help at the marked areas .

Cake batter

125 g butter, soft
150 g sugar
1 pinch salt
4 eggs

Line the base of the tin with baking paper. Place the butter in a bowl and, using a wooden spoon, beat in the sugar and salt. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour.

2 ripe bananas (approx. 300 g)
3 tbsp lemon juice
175 g white flour
1 tsp baking powder
150 g crispy muesli
¾ dl milk

Crush the bananas with a fork, stir in the lemon juice, add, mix. Mix in the flour, baking powder and muesli along with the milk, transfer to the prepared tin.

Crispy topping

100 g crispy muesli
some knob of butter, chilled
1 tbsp sugar

Spread the muesli over the cake mixture, top with knobs of butter, sprinkle with sugar.

Bake

a little icing sugar

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack,dust with icing sugar.

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