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1. Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
2. Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
3. Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.

Per serving

591 kcalories, protein 8g, carbohydrate 69g, fat 33 g, saturated fat 5g, fibre 2g, salt 0.62 g

Latest comments and suggestions

• Home Cooking

  28 April 2008

  Home Cooking rated and commented on this recipe

  

  What a lovely cake. Even my fussy non-banana & non-nut eating husband & son loved it. I served it fresh from the oven as a pudding and it went down a storm. So much so, 2nd's & 3rd's soon followed. Although this is an easy recipe, it is a little fussy to make, using several different bowls in the process. The top did burn, even though I checked it as suggested. Will check it much sooner next time. The next day the cake still tasted moist and lovely. It gives you an idea of the size of the cake, big and generous enough for people to take extra helpings and still half the cake remains !

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• janemit

  05 May 2008

  janemit commented on this recipe

  I love banana cake, but now this is my favourite recipe, have made it twice already. After reading the comment on the 28th April I didn't feel guilty about cutting into it straight away and yes it was lovely. First time I made it with walnuts and was just as good as pecans so don't go out especially to buy them. The recipe did sound a little confusing at the start with so made bits to prepare. The food processor came in handy to prepare the nuts and the banana.

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• frankiew1

  07 May 2008

  frankiew1 rated and commented on this recipe

  

  Really yummy cake, kept well and even improved with keeping. An excellent way to use up those frozen over-ripe bananas that had been languishing in the freezer. But, I did need to to use a 9" tin, there was no way it was going to fit in the 8" tin suggested in the recipe.

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• sorrento

  18 May 2008

  sorrento commented on this recipe

  I baked this sunday morning.I did,nt have cinnamon so I used mixed spice.I also used walnut,s for the topping.It was delicious. And I will make this again and again.Very moist and great with clotted cream,or clotted cream icecream.

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• sorrento

  18 May 2008

  sorrento commented on this recipe

  I made this sunday morning,did,nt have pecan nuts or cinnamon.So i used mixed allspice and walnuts.It was delicious and will make this again and again

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• Celia

  26 May 2008

  Celia rated and commented on this recipe

  

  This was a triumph and everyone raved about it, funnily enough I wasn't over enthused by it. From all the comments I expected more. I'll make it again and see if I think differently

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• Lucylou

  21 June 2008

  Lucylou rated and commented on this recipe

  

  Made this early this morning and no sooner had it come out the oven it was already being tucked into by hubby! I didn't add the nuts as other half just wanted a plain banana cake but it came out well. Will be making this again, prob for myself adding walnuts!!!!

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• Sheena

  24 June 2008

  Sheena rated and commented on this recipe

  

  I'm not a big fan of bananas but loved this cake. I was in a similar position to Serrento (18.5) and used walnuts, worked well. Will definitely make it again.

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Ingredients

• 250g golden caster sugar
• 250g self-raising flour
• 140g pecans , roughly chopped
• 1 tbsp butter
• 2 eggs , plus 2 egg whites
• 3 large ripe bananas , or 4 small, mashed
• 150ml sunflower oil
• 100ml milk
• 1 tsp cinnamon
• 1 tsp baking powder

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Difficulty and servings

Makes 8 - 10 slices

Preperation and cooking times

Prep 20 mins

Ingredients

• 250g golden caster sugar
• 250g self-raising flour
• 140g pecans , roughly chopped
• 1 tbsp butter
• 2 eggs , plus 2 egg whites
• 3 large ripe bananas , or 4 small, mashed
• 150ml sunflower oil
• 100ml milk
• 1 tsp cinnamon
• 1 tsp baking powder

Per serving

591 kcalories, protein 8g, carbohydrate 69g, fat 33 g, saturated fat 5g, fibre 2g, salt 0.62 g

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