Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(57 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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bingobrett's picture
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absolutely yummy cake! As others have said, once you get through the rather mish mashy instructions it is simple to make. I also replaced the pecans with mixed nuts and found it to be just as delicious.
I also had to bake it for approx. 15mins longer than the recipe suggested.
Overall though a very tasty cake!!!!

sbridge7's picture
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Made this for my mum's birthday; it went down a treat. Very tasty, would make again.

sbridge7's picture
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Made this for my mum's birthday; it went down a treat. Beautiful cake.

nicole011270's picture
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Delicious, moist and kept very well. The sweet crunch of the crumble topping give this cake an edge

littlesj14's picture

Fantastic cake. Served it up with some homemade toffee sauce and it went down a treat!!!

nigellasno1fan's picture
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Lovely cake, the pecan crumble really makes all the difference. Yum! Took an hour and 15 in my oven.

hguyver's picture
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Rather tasty! I made it with rice bran oil and walnuts, forgot to add the milk and still came out really well!

harriettieg's picture
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This cake is brilliant, was still lovely and moist the next day. I made it as a gift for my grandparents with a little left over to make cupcakes from. Both went down a storm! Several people saying they haven't used the pecans, however, I think they are a must! Really sealed the deal on the crumble topping.

jaidebancalari's picture
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A lovely combination, great cake. I used a 4inch deep 9inch tin and it still rose over the top! Even with a larger tin it took a half hour longer to cook. The crumble burns quite easily so I would suggest covering the top of the cake after half hour to avoid burning. Served hot with ice cream, yum!

homebaked's picture
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HUGE THUMBS UP! very easy to make and the result was an incredibly light and very bananary(is that a word!?) cake that I dont think will last very long. the crumble on the top is just amazing and I think I'll use it on other cakes and muffins in the future.
Another top notch recipe from Good Food :)

kins65's picture
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Lovely moist cake and very easy to make, however I did not add the extra 2 egg whites and it still turned out very light and fluffy. I would add a bit more cinnamon or spice next time to boost the flavour.

westonge06's picture
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Forgot to rate ^

westonge06's picture
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Delicious! My first ever banana cake and absolutely loved it...very moist and flavoursome! Shall definitely be making this again. I didn't add the crumble topping but still tasted great. Nom nom!

itsnice's picture
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Very nice / sweet. I ran out of pecans half way through (i.e. after i had made the topping) and substituted with sunflower seeds, which worked just as well. Served the cake hot from the oven with raspberry ice cream, went down well.

shed_dweller's picture

It's a little bit fussy (I used a host of bowls) and as i didn't read the recipe correctly I had to make double the quantity.. But I'm pleased to report.. this recipe works really well as muffins and a loaf (which i added a whole banana too.. so when you slice you get a bit of banana in the middle!) just adjust the cooking time (or read the recipe correctly in the first place!) I'd highly recommend this recipe and I'll definately be making it again

sbridge7's picture
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I made this cake and it's beautiful. It is so moist and tasty! Very more-ish!

katiemurphy352's picture
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I've made this on two seperate occasions, and I've always found the instructions easy to follow, and the cake delicious! Nice and easy to make (by baking standards) and stays moist for days afterwards.

shazzy020's picture
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Really lovely cake enjoyed by the whole family. The crunchy topping was delicous and I also added a packet of plain chocolate chips as we are all chocoholics. The only downside was all the different bowls I had to use, resulting in a lot of washing up afterwards, but it was worth it.

eden76's picture
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Fantastic recipe... very tasty.. I made one and brought it into work and all loved it.. I have made it twice and each time came out great.

irenefruit's picture

I have made this many times since last year when I first tried. It is sooo delicious and everyone loves it. I usually make it with soya milk (also tried oats milk ans worked well) and it is perfect as well.
One of my top5 cakes. Keeps moistured and in perfect condition for a few days.

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