Banana and Hazelnut Cake

Banana and Hazelnut Cake

Makes 16 squares.

For the topping:
90g plain flour
80g hazelnuts, finely chopped
120g light brown muscovado sugar
1/2 tsp salt
80g unsalted butter, melted
3 large bananas
Juice of 1 lemon

For the cake:
280g self raising flour
1 tsp baking powder
285ml soured cream
1 tsp vanilla extract
90g unsalted butter, melted
150g caster sugar
2 large eggs

Preheat the oven to 180°C. Grease a 25cm square cake tin 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 tin 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 tin, then lift out. Serve warm or cold.

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