Ingredients
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Topping
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1/4 cup (packed) Brown sugar
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1/2 cup Oats(1/4 rolled oat and 1/4 quick oat)
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1/2 teaspoon Curry Powder
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1 teaspoon Cinnamon Powder
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Batter
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2 3/4 cup Flour
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2 teaspoons Baking Powder
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1/2 teaspoon Salt
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1/2 teaspoon Curry Powder
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1/2 teaspoon Cinnamon Powder
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3/4 cup Oats(only quick oat)
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2 Large eggs
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1/2 cup Brown sugar
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1/2 cup Sugar
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1 teaspoon Vanilla Powder
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3 very ripe Bananamashed
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2/3 cup Light coconut milk
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1/4 cup Oil
Directions
Steps
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1
Done
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Preheat the oven to 175°C , butter and flour a 10-inch springform pan. |
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2
Done
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Mix the topping ingredients together in a bowl, and set aside. |
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3
Done
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Next, mix the flour, baking powder, salt, curry, cinnamon and oat in a mixing bowl, and set aside. |
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4
Done
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In a bowl, cream the eggs and both sugars together until light, about 2-4 minutes on medium speed. |
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5
Done
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Put down the flour mixture in three separate parts, mixing on low speed between each addition until incorporated. |
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6
Done
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Pour the batter into the prepared pan and bake for 45 to 55 minutes, until the top is dry, cracked and the cake tests clean with a wooden pick. |
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7
Done
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Let the cake cool for 10 minutes in the pan, then run a small knife around the edges, and invert the cake first onto a serving platter, reserving as much crumble topping as possible. |
