Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(63 ratings)

Prep: 20 mins


Makes 8 - 10 slices
A wedge of this alongside a cup of tea makes for a perfect Sunday afternoon

Nutrition and extra info

Nutrition: per serving

  • kcal591
  • fat33g
  • saturates5g
  • carbs69g
  • sugars44g
  • fibre2g
  • protein8g
  • salt0.62g
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  • 250g golden caster sugar
  • 250g self-raising flour
  • 140g pecan, roughly chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 egg, plus 2 egg whites



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 large ripe banana, or 4 small, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 150ml sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 100ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…


  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.

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Comments (74)

chrisnic69's picture

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

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!!

swojniak's picture

First time I made this cake I was guilty of not following the recipe I replaced the egg whites with another whole egg, used hazelnuts instead of pecan nuts and totally left out the milk, I was so delighted with the results that I decided to make it again with all the correct ingredients. However I was very disappointed with this cake as it was very dense and the topping did not stay as a
crumble appearance unlike my first attempt, it also took 1 hour 45 mins to cook. I would suggest others to try this recipe without
the egg whites and milk and then it rates a 5 star.

pansy14's picture

Hi, i was wondering if someone can help me. i'm making this cake for my partners birthday and did a practise one yesterday. the cake tasted very nice, but was quite dense and the bottom half didnt have any air bubbles and was quite stodgy. i used a slightly bigger and less deep pan, so i know i have to use the correct sized one next time, but is there anything else that could have caused this? perhaps i should use an electric whisker to mix the batter before the egg whites are folded in?
also, how long do you think this cake will last in a cake tin? i will be sending it to america!

bingobrett's picture

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

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

sbridge7's picture

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

nicole011270's picture

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!!!

NickkiT's picture

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

hguyver's picture

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

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

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

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

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

Forgot to rate ^

westonge06's picture

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

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


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