Sweet plantain cake with crumble topping

Ingredients

• 1 medium soft, black and spotted plantains
• 1/4 cup/57g butter/ margarine, melted and cooled
• 1/2 cup/ 100g granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1/2cup/ 120ml butter milk
• 1 cup/ 120g pastry/ all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup pastry/ all-purpose flour
• 3 tablespoons brown sugar
• 21/2 tablespoons butter or margarine
• 1/4 teaspoon cinnamon and nutmeg each

Instructions

1. 1

   Pre-heat an oven to 180°C/ 350°F. Greece a 6-inch spring foam pan and set aside. Mix all the ingredients for the crumb topping and set aside. Whisk together flour, baking soda, baking powder and salt together in a bowl.

2. 2

   Puree plantains till smooth with no lumps. Add butter/ margarine and sugar and mix together. Add vanilla essence and butter milk and mix till blended.

3. 3

   Add in the dry ingredients and mix till incorporated. Do not over mix. Pour the batter into the prepared pan and sprinkle the prepared crumbs on top.

4. 4

   Bake in the pre-heated oven for 29 to 34 minutes (my cake is usually done on the 31st minute, do check early) or till a tooth pick inserted comes out clean.