Banana, tahini and spelt crumble cake {gluten-free option}
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I tweaked this healthy-ish banana tahini spelt cake I posted on the blog a couple of years ago, with the addition of spelt-olive oil crumble topping and a hint of cinnamon. It’s super moist, not too sweet and easy to make. This combination makes it the perfect snack cake or breakfast and will surely become your favorite too.
I double the crumble topping and keep a batch in the freezer, because it’s wonderful not only for this cake, but on ice cream and cheesecakes too. Spread it on a baking sheet lined with parchment paper and bake at 350°F (180°C) for about 15 minutes or until golden.
Banana, tahini and spelt crumble cake {gluten-free option}
Makes one 8 1/2-by-4 1/2-inch loaf cake or 6 cup bundt cake or 8 inch cake pan
Baker's notes:
While making the crumble topping, it’s important to drizzle in the olive oil, gradually, to the dry ingredients so pebbles will form. If you add the oil all at once, you will get a wet dough.
Baking times may vary between 40 to 50 minutes depending on the shape and material of the pan you are using.
Ingredients
Unsalted soft butter for greasing the pan
1 1/4 cups white spelt or gluten-free all-purpose flour plus 1 tablespoon for dusting the pan
2 tsp baking powder
Pinch of salt
1 cup mashed very ripe bananas (about 3 small or 2 medium bananas)
2 large eggs
1/4 cup raw tahini
½ cup light brown sugar, packed or demerara sugar (I used demerara here)
125 ml (1/2 cup) extra virgin olive oil
For the crumble topping:
1/2 cup white spelt or gluten-free all-purpose flour
1/4 cup demerara sugar
Pinch of cinnamon
Pinch of salt
2 tbsp extra virgin olive oil
Method
Preheat oven to 350°F (180°C) with a rack in the lower third. Grease pan with butter using a pastry brush. Dust pan with flour and tap out any excess flour.
For the crumble:
In a small bowl mix the flour, sugar, cinnamon and salt with a fork, gradually drizzle in the olive oil, a little bit at a time, while mixing in a circular motion with a fork until pebble crumbs form. Set aside.
For the cake:
In a medium bowl, sift together dry ingredients and set aside.
In a large bowl, whisk together the rest of the wet ingredients.
Combine both and whisk just until you get a smooth batter. (Over mixing will result in a chewy, dense texture).
Pour into prepared pan, sprinkle crumble topping on top and bake until a toothpick inserted in center comes out clean, 40-50 minutes *see notes.
Cool cake 10 minutes in pan; then turn out of pan onto a cooling rack and cool completely.
Covered tightly in plastic wrap or in an airtight container, cake will keep fresh at room temperature for up to 4 days. xx
