Streusel-Topped Banana Cake
- MakesMakes 12 to 16 pieces
- Cook Time1 hour 10 minutes
- Active time plus cooling20 minutes active, plus cooling
- 3
Often served for breakfast or as an afternoon snack, this cake from southern Brazil originated with German immigrants who brought fruit-filled, streusel-topped cakes with them during the late 19th and early 20th centuries. They adapted their recipes for local produce and this iteration, called cuca in Portuguese, was born. The bananas usually are layered over the cake batter, just under the streusel. During testing, we found that sandwiching them between layers of batter prevented the streusel from absorbing the fruit’s moisture and becoming soft. Leftovers will keep at room temperature for up to two days.
Don’t skip the step of freezing the streusel. Chilling the mixture ensures it doesn’t melt too quickly in the oven, ensuring a crisp, crunchy topping.
Step 1
To make the streusel, in small bowl, whisk together the flour, sugar, cinnamon and salt. Scatter the butter over the top and, using your fingers, rub it into the dry ingredients until the mixture resembles coarse crumbs. Freeze, uncovered, until ready.
Step 2
To make the cake, heat the oven to 350°F with a rack in the middle position. Mist an 8-inch square metal baking pan or glass baking dish with cooking spray, then line it with a 7-by-14-inch piece of kitchen parchment with the excess hanging over the edges.
Step 3
In a small bowl, whisk together the flour, baking powder and salt. In a medium bowl, whisk the butter and sugar. Whisk in the eggs, milk and vanilla. While whisking, gradually add the dry ingredients and mix until just combined. Pour half of the batter into the prepared pan and spread evenly. Place the banana slices on top, overlapping as needed. Top with the remaining batter, spreading it evenly. Sprinkle the streusel over the batter, evenly covering the surface.
Step 4
Bake until the streusel is golden brown, 45 to 50 minutes if using a metal pan or 55 to 60 minutes if using a glass dish. Cool completely in the pan on a wire rack, about 1½ hours. Using the parchment overhang, lift the cake out of the pan and set on a cutting board. Cut into 12 to 16 squares. If desired, dust with powdered sugar just before serving.