Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(56 ratings)

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Cooking time

Prep: 20 mins

Skill level

Easy

Servings

Makes 8 - 10 slices

A wedge of this alongside a cup of tea makes for a perfect Sunday afternoon

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
591
protein
8g
carbs
69g
fat
33g
saturates
5g
fibre
2g
sugar
44g
salt
0.62g

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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Method

  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.

Recipe from Good Food magazine, May 2008

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Comments

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jgluiz's picture
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Has anyone tried freezing this cake? Would like to make it in advance for a school bake sale.

Retiredbloke's picture

Wonderful recipe with on or two changes. Use walnuts instead of pecan nuts and wholemeal SR flour (makes it taste almost healthy). A filling of coffee buttercream (unsalted butter, icing sugar and espresso coffee) really makes it a scrummy treat. Think banoffee cake.

BBD-Lite's picture

I have made this many times and it is delicious every time. Fiddly to make but well worth it. I have substituted the pecans for walnuts/almonds successfully but make sure to use very ripe bananas (with black spots) - I made it once with bananas without black spots and it didn't turn out nearly as nice.

laurawhiteside's picture
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Enjoyed every bite of this cake. Followed the recipe exactly and it turned out perfect. The crumble top makes it extra special, gives it that interesting crunch and the cake itself is beautifully moist. Friends and family all give it the thumbs up. Don't think I'll forget about this recipe.

mummycancook's picture
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The best cake ever. I have been making it for a while now. I like to add choc chips to the cake and just have nuts on top. I also add vanilla to the egg mix. Scrummy.

phippsabelle's picture
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I am just getting back into my baking and fancied giving this recipe a go. It turned out to be so delicious, my other half polished half of it off pretty much as soon as it came out of the oven. Very tasty and very moist. You could try it with cream or ice cream. Will definitely be baking it again.

manbagbot's picture
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Loved it!
Easy to make I also had mine in my fan oven for an hour and 20mins. I did check on it at 45 mins and an hour.
Lovely with a cuppa tea!

michykai's picture
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Fantastic cake! Everyone in our house loves it! Has anyone tried reducing the amount of sugar in the cake?

georgelikescake's picture
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A very delicious cake recipe, will definitely be coming back to this when i have some brown bananas! Wasn't sure what the crumble would add but it's just lovely. Took about an hour to cook, my only comment would be that there was a huge amount of mixture, so I needed a bigger tin. That's a good thing though really - means more to eat!

mrdaf27bbcgoodfood's picture

wow its super delicious thanks for sharing this awesome recipe, my family loved it. . . . i cooked before dinner time & it served our dessert, next time i'll do it again i have to adjust the oil. i use an organic wheat flour instead of the white flour cause im fond of organic ingredients specially its banana. thanks bbcgoodfood more power!

marionfs's picture
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I have just made this for the honeymoon couple arriving to stay in our holiday cottages this afternoon (rather unromantically we had four black banana to use up!) but the cake has turned out beautifully, and has already been sampled and approved by everyone here!
Thank you. i can see it becoming one of our Tom's Barn favourites.
We had run out of pecans so used almonds, which tastes great. I also made it in a larger rectangular small tray bake type tray, so it cooked more quickly and is easier to cut up.

laurahawkhead's picture
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This cake is delicious. I used light brown sugar as didn't have any caster and it still was lovely.
I didn't use the pecan topping, but instead added a vanilla cream cheese icing which worked really well with it. I also added chocolate chips through the cake mixture which melted when baked which was delicious!

patandpete's picture
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Enjoyed making this cake which is delicious, agree with others that takes about 1hr 20minutes to cook, thats on 160, fan assisted oven. Preparation is essential getting all ingredients ready prior to making.

mummycancook's picture
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This is such a delicious cake and just gets better as the days go by. I thought I had my favourite banana cake recipe but this one is now my favourite.
The only thing I would say is the quantities for the crumble seem off, I needed more flour otherwise it would've just been a melted butter topping, I added oats the second time I made it so we'll see how that goes.

cuddlyorang's picture
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Excellent cake - made it for the first time yesterday and it came out really well. Nice and moist and not too heavy. Just left it in the oven 5 mins extra. Didn't have any cinnamon so it was perhaps lacking a certain something but didn't get any complaints from my friends when they tried it! Think I'll be making this one again!!

bakingkris's picture

This cake is the best banana cake ever. My boyfriend said it took him back to his childhood days reminding him of his nan's bread pudding. My sons asked me to bake it again so they could have a slice in their lunch boxes and one work colleague described it a bananalicious!
I did not have pecans so used walnuts and did not have golden so used half of caster and half of light brown. Cooking it again now as it did not last long.

lizneedl's picture

This was a delicious banana cake - quite the best I have tasted. Lovely warm as a dessert or cold with a cup of coffee. I cooked it about 15 minutes longer than stated and used walnuts instead of pecan nuts. Even my non-cake-eating husband enjoyed it. Will certainly make this one agan.

chrisnic69's picture
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Made this cake again but didn't put all the wet ingredients in. Turned out much better, lovely and light but still moist.

chrisnic69's picture
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Just made this cake, had it in the oven for 1 hr 30 mins, and could have still done with another 5 or 10 mins as still very moist in the centre. Could have something to do with my crap oven! However this didnt detract from the wonderful flavour, the crumble topping is just delicious also. Will definetely make again.

heather99's picture

i love banana cake and this is the nicest one i have tried. about to make another as it was soooooooo good. went into lunch boxes for my 2 boys school break and they loved it. it makes a good big cake that lasted a few days more than the usual loaf tin size. the crumble bit on top also amazing. Bit fiddly to do first time but worth it!!

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