After some delicious, healthy Morning Glory Muffins, I am here with another delicious bake. This is a banana cake with a crunchy oats crumb topping which will surely please everyone. When I was going through morning cake recipes, I came across Morning Glory cakes, which are so similar to the morning glory muffins. I didn’t want to repeat the same pattern again so searched for any other morning cakes. That is when I saw some beautiful rustic crumb topped cakes in Pinterest. Most of the morning cake recipes had cinnamon and nuts and brown sugar in the crumb. The base cake varied according to the blogger’s liking. That is when I decided to make my own version of morning cake with banana cake as the base. But wait, this is my second attempt. Yesterday, I made a plain vanilla base and a brown sugar crumb. Though the recipe turned out ok, I was not satisfied. Sruti felt that the cake was not too sweet and it also turned out like pudding rather than a cake.
So I decided to use my own tried tested recipe for the cake and made it today morning. The crumb turned out amazingly crisp because of the oats and the combination of banana, browns sugar and the cinnamon made my house smell like heaven. Sruti will taste it once she returns home and the remaining will go to her friends tomorrow. Use a 7″ round tin to bake this cake. The base cake fits a 6″ tin perfectly, but with the addition of crumbs, mine started oozing out of the pan. 7″ cake tin would be a perfect fit for the given measurement. Another thing you will notice with this cake is it sinks in the centre. The reason is quite simple. The crumbs sink in the centre creating that effect. If you want to avoid that, bake the base cake for 20 minutes before adding the crumbs. Here are some changes you can do to the recipe – Use all purpose flour instead of wheat flour and corn flour, use normal sugar or cane sugar instead of jaggery powder and any other nuts instead of peanuts. Please don’t skip oats. You will miss a lot of texture.
Cup Measure Used : 200 ml
Ingredients:
For The Cake:
Wheat Flour – 1 cup – 1 tbs
Corn Flour – 1 1/2 tbs
Baking Powder – 1/2 tsp
Baking Soda – 1 tsp
Butter – 1/4 cup
Milk – 1/2 cup
Banana – 1
Brown Sugar / Jaggery Powder – 1/3 cup
Vanilla Essence – 1 tsp
For The Crumb:
Butter – 2 tbs
Oats – 1/4 cup
Brown Sugar / Jaggery Powder – 1/4 cup
Cinnamon – 1 pinch
Choco Chips – 2 tbs
Roasted Peanuts – 2-3 tbs
Procedure:
Preheat oven to 175°C.
In a bowl whisk together butter, banana and sugar.
Add in milk and vanilla essence and mix well.
Sift together wheat flour, corn flour, baking powder and baking soda.
Add it to the butter mix and gently mix to form a thick batter.
In a separate bowl mix together oats, butter, cinnamon and sugar until crumbly.
Grease, and line a 7″ round tin and pour the batter into the tin.
Now top the batter with the crumb topping evenly.
Sprinkle choco chips and peanuts on top.
Bake for 30 – 35 minutes in the preheated oven.
Remove from oven and allow it to cool a bit in the pan.
Flip it onto a plate, remove the lining paper and flip it back on to the wire rack and allow it to cool completely before slicing.
Eggless Whole Wheat Morning Banana Crumb Cake Recipe
Ingredients
- For The Cake:
- cup Wheat Flour - 1- 1 tbs
- Corn Flour - 1 1/2 tbs
- Baking Powder - 1/2 tsp
- Baking Soda-1 tsp
- Butter - 1/4 cup
- Milk - 1/2 cup
- Banana - 1
- Brown Sugar / Jaggery Powder - 1/3 cup
- Vanilla Essence-1 tsp
- For The Crumb:
- Butter-2 tbs
- Oats - 1/4 cup
- Brown Sugar / Jaggery Powder - 1/4 cup
- Cinnamon - 1 pinch
- Choco Chips - 2 tbs
- Roasted Peanuts - 2-3 tbs
Instructions
- Preheat oven to 175°C.
- In a bowl whisk together butter, banana and sugar.
- Add in milk and vanilla essence and mix well.
- Sift together wheat flour, corn flour, baking powder and baking soda.
- Add it to the butter mix and gently mix to form a thick batter.
- In a separate bowl mix together oats, butter, cinnamon and sugar until crumbly.
- Grease, and line a 7" round tin and pour the batter into the tin.
- Now top the batter with the crumb topping evenly.
- Sprinkle choco chips and peanuts on top.
- Bake for 30 - 35 minutes in the preheated oven.
- Remove from oven and allow it to cool a bit in the pan.
- Flip it onto a plate, remove the lining paper and flip it back on to the wire rack and allow it to cool completely before slicing.
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The crumb makes the cakes super delicious.. Banana is always a great flavour when it comes to cake!!
This is a fantastic recipe Gayathri, though I have bookmarked few of them to try, I feel this one is perfect for me..thanks..:)..can’t wait to know what Sruti thinks about this one..
Thanks for this amazing recipe. I tried it yesterday and it came out very well. I only have one question though …why is corn flour important in this recipe? Can it be replaced by something else or omitted altogether?
Thanks for trying. Wheat flour makes denser cakes when compared to maida. So to lighten it, I add some corn flour. But you can use wheat flour instead of corn flour.
Tried it today…it’s was really yummy.. everyone enjoyed it.. thank u for the wonderful recipe ma’am
The crumb topping sounds delicious. I am sure they made the cake super flavorful
Crumbs looks so delicious and I am sure it would have tasted awesome. Thanks for sharing healthy recipe
It’s awesome that you bake and post the same day… Lot of work. Between banana cake with oats crumbs sounds delicious. Will definitely try it.
Crumb Cake looks so delicious, am gonna try this soon.
That is an amazing looking cake, Gayathri. I am yet to try such crumb based cakes. Good one to bookmark.
Super inviting crumb cake ! The texture of the cake looks absolutely fantastic . I understand when you say – don’t skip oats ! They are the ones to give that super flavour . Great share .
Crumb cake looks absolutely delicious and your picture ,recipes makes me inspire to prepare healthy recipes.
Your cakes always looks superb.. no words i have to say anything.. u r just master.
Ma’am please egg use karna ho to recipe please bata dijiye
The recipe needs a total makeover if using eggs. Will try to post it if possible.
Loved this cake recipe with the crispy crumbs on top.. the cake recipe sounds so good with goodness and flavour ofbanana .. a perfect breakfast recipe.
Going to try it now ,but am at a crossroad.The butter measure mentioned is of melted butter or softened butter? Well going to try with site ed butter. Let us see!
Oops, missed your comment early. Reading your comment after baking, I guess you did an amazing job!
Wonderful! Made it yesterday. Delightful looks and scrimp taste.Wish I could add a picture here.
Hi Gayathri Mam, I tried this recipe today. Crumb and cake, both fabulous combination. I have doubled the recipe, exactly doubling everything except brown sugar in cake as my family prefers less sweet flavour. Cake felt little more dense and gooey… please suggest if reduced sugar amount is the culprit!!
This cake is typically a dense and heavy cake because of the fruit we add. Reducing sugar won’t make it gooey. It might be due to the lss of balance in liquid or the amount of banana might be more than given in the recipe.
Thanks a lot Mam. Please share any recipe for a very light and fluffy cake.
Please check recipe index – Cakes. I have lots of cake recipes. You can choose a recipe you prefer. 🙂
Ma’am does the cake not rise much?? I made in 7 inch pan…found the batter too less and rise also didn’t get much
Maam wanted to confirm u used jaggery powder in this recipie? Iam keen to use it on top n in cake too
Yes, go ahead. It would be good.
Mam can we use oil in place of butter?
Yes, you can. Use same quantity.