BANANA COCONUT CRUMP CAKE

Yummy cake for HBC Challenge
INGREDIENTS :

For the cake:

Plain flour/Maida - 2 cups

Oil - 1/2 cup 
Eggs-2 
Sugar - 2/3 cup 
Almond milk - 1/2 cup 
Vanilla extract - 1 tsp 
Baking powder - 2 tspS 
Baking soda - ½ tsp 
A pinch of salt
Banana - 1 very ripe 
Dessicated coconut - 1/4 cup 


For the crisp topping:


Almonds -1/4 cup 
Flour-1/3 cup 
Sugar-1/4 cup 
Cinnamon-1/4 tsp
A pinch of salt
Oil - 2 tsps

METHOD OF PREPARATION ;


1.Preheat oven to 180 DEG.C. Grease a baking pan with butter. Combine the almond milk with the oil, eggs, sugar, and vanilla. 

2. In another bowl, stir together the flour, baking powder, baking soda, and salt. Mix the dry ingredients gently into the wet ones until combined. Gently blend in the bananas and the coconut. Pour into the pan.


3.In a blender, grind the almonds until coarsely chopped. Add remaining crisp topping ingredients and process into a dry dough.Spread bunches of topping over the top of the cake.


4.Bake for 40-45 minutes, until the top of the cake has risen, the crumbs are golden, and a toothpick inserted into the cake comes out clean.