Banana Cuca with Cinnamon Crumble
This cuca is one of those that fills the kitchen with aroma even before it comes out of the oven. The batter is fluffy, the bananas are very soft, and the cinnamon crumble adds a delicious crunch to serve with freshly brewed coffee.
Author
doce_maria
Instructions
Preheat the oven to 180°C. Grease a medium rectangular baking dish with butter and sprinkle a little flour.
💡 Tip: Prepare the pan before mixing in the baking powder, so the batter goes into the oven without losing its lightness.
About 5 min
In a bowl, beat the room temperature butter with the sugar until it forms a light cream. Add the eggs, one at a time, and mix well.
💡 Tip: If the butter is too firm, let it soften naturally; it needs to be creamy, not melted.
About 8 min
Gradually add the flour and milk, alternating between the two. Mix in the pinch of salt and finally, incorporate the baking powder with gentle movements.
💡 Tip: The batter should be thick but easy to spread. Avoid overmixing once the flour is added.
About 7 min
Spread the batter in the baking dish and cover with the banana slices. In another bowl, mix 3 tablespoons of sugar, the cinnamon, 3 tablespoons of flour, and the cold cubed butter until it turns into a crumble.
💡 Tip: Crumble the mixture with your fingertips and leave some larger pieces; they will be crunchier after baking.
About 10 min
Distribute the crumble over the bananas and bake for 35 to 40 minutes, until it rises and turns golden. Let it cool slightly before cutting.
💡 Tip: Since the banana releases moisture, the toothpick may come out a little wet. Look for firm edges and golden crumble. Store in a closed container for up to 2 days.
About 40 min
