Caramel sauce/ Dulce de lechehomemade or store-bought
Instructions
For making the crumb topping.
Melt butter on a low flame on the stovetop or in a microwave.
Add all the other ingredients called for the crumb topping in a bowl.
Drizzle the butter over it and mix well until combined. Keep aside.
For the cake batter.
Thaw the frozen banana slices in a bowl until soft. Then blend it in a blender until smooth.
Preheat the oven to 350 degrees F and, grease a 9” by 13” pan with oil on the base and sides, and dust it with flour. Keep aside.
In a big bowl add in the banana puree, sugar, milk, vanilla, yogurt, vinegar and whisk until sugar is melted. Add in the oil and whisk again until oil is emulsified.
Sift all the dry ingredients into another bowl and start adding them to the liquid ingredient in increments.
Add in chopped nuts. Tap the pan gently on the counter to get rid of any air bubbles.
Sprinkle the crumb topping over the batter, making sure you cover the top and the sides.
Bake for 30-35 minutes or until the toothpick inserted in the center comes out clean.
Check at the 30-minute mark.
Remove the pan from the oven and let it cool completely on the counter before cutting.
Serve warm or cold with evening tea/coffee or as a snack.
You can drizzle some caramel sauce on it if desired.