Banana and hazelnut coffee cake

IngredientTopping:

• 90g plain flour
• 80g hazelnuts, finely chopped
• 120g light brown sugar
• ½ teaspoon salt
• 3 large ripe bananas
• juice of 1 lemon
• 80g unsalted butter, melted

Cake:

• 280g self raising flour
• 1 teaspoon baking powder
• 250g plain yogurt
• 1 teaspoon vanilla extract
• 90g unsalted butter, melted
• 150g caster sugar
• 2 large eggs

Intruksi

• Preheat the oven to 180ºC/350ºF. Grease a 25cm square cake pan and line with baking parchment.
• To make the topping, place the flour in a large bowl with the hazelnuts, sugar and salt. Pour over the melted butter, then mix with a round-bladed knife until it resembles rough crumbs. Chill until needed.
• To make the cake, place all the ingredients in a large bowl and beat together until the mixture is smooth and thoroughly combined. Spoon into the pan and smooth with the back of a spoon.
• Peel and slice the bananas, then toss with lemon juice in a bowl. Scatter the bananas evenly over the surface of the cake mixture, then sprinkle over the hazelnut topping.
• Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Cool for 10 minutes in the pan, then lift out. Serve warm or cold.
• You can store it in an airtight container for 1-2 days.

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