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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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.

tishka7's picture
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Made this for my husband, didn't bother with the topping. Turned out wonderful, it was very moist. Will try next time with the topping

helonbibi's picture

well it started like this i had some over ripe bannannas, what to do with it? i looked up Bannanna cake and got you guys, i am an amature when it comes to baking and always bow down to those who are bakers. Well would be professionals watch out here i come, it was enormously character building not to mention its gone to my head and other parts i care not to mention, but i am on a role here, also had a go at making a peach and blueberry tart my friend had given me once, she like yourselfs said it was easy, didn't believe her, but i did it, 2 in one go, hows that for begginers luck! But thanks for the confidence not to mention my friends encouragement. It was bakingly marvelous.

leelo1703's picture
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just made this cake today, swapped the nuts for oats and rasins as daughter has possible nut allergy. Followed the recipe but found i had way too much cake mixture so ended up with 2 cakes. Its best banana cake i ever tried and will defo make again.

fubitzmum's picture
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I changed the use of nuts to oats and it made a lovely, tasty sponge, I also feared the burning so covered it with greaseproof for 30 mins and then 30 mins without but checked it after 20. It was beautifully cooked and the family devoured hot out the oven and again for the next couple of days as snacks. Will definitely make it again and can highly recommend the oats as an alternative to the nuts or part oats part nuts as my family dislike nuts in cakes.

jgluiz's picture
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The only reason this recipe "lost" a star was because it is a bit fussy and the method could be explained a little better. The cake was a hit with everyone and much lighter than a traditional banana bread.
I think what I liked best is that I now have a recipe that uses the left over egg whites from making custard (and which I very diligently freeze but usually have nothing to use them in).
A very good tea cake and I will definitely make it again.

donnauniacke's picture
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forgot to rate it!!

donnauniacke's picture
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this was yummy. i only had 2 small bananas so i halved the recipe and cooked it in a loaf tin, i cooked it for about 50 mins and it was so moist and tasty. will definately make again with old bananas.

jowalby's picture
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Absolutely brilliant! I've never made a banana cake before, this was a huge success at home and at work (made it for a colleague's birthday) - right first time. Top receipe! :)

satutatu's picture
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The in-laws LOVED this - made it for them on Mothers Day (in May here in Holland) and even the dessert-averse couldn't stop raving about how delicious and not too sweet this cake was. It was moist, fragrant and the walnuts (had too few pecans and the shops are shut on Sundays) added wonderful texture. It remained moist, it was light and fluffy and turned out perfectly in the stated time. I was sad I didn't make a second one to keep for ourselves!!! I shall be baking this again this weekend though to appease the masses :)

helenbuchan's picture
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First time I have ever made a banana cake, this was lovely! I forgot to put the milk in though ............... but came out just fine! I think next time I will have a re-think on how to make it a bit less fattening though - as could quite easily eat the whole thing! Definately worth doing.

wilkinsonvj's picture
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Yummy!
Used walnuts rather than pecans. And didn't bother with the egg whites (am far too lazy for all of that) so just used three beaten eggs instead of two. Turned out beautifully.

littleladyjojo's picture
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I'm not a massive cake maker, but am improving. I found the recipe straightforward, but found it annoying, that with so called testing, the tin size suggested in the recipe is too small.

My cake and its junior counterpart are in the oven now. I hope they still taste good nonetheless.

kooki_10's picture
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Lovely cake, large and moist. A little fiddly to make but definately worthwhile. As other comments the cake did take over the stated hour, about 15 minutes extra. I only just took it out the oven and half has already been eaten, will make this one again!

lycelle's picture
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Fantastic cake! Easy to make and looks so nice :)
I'll definately bake it again.

esomers's picture
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Fantastic comfort cake! Great weekend food...

pcrook052bt's picture
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Lovely cake. One to please the in laws with! Took a little longer to cook than stated - around 1 hours 25 mins. Very nice.Hushband loves it. Made it twice.

hashbrown's picture
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I have made this twice now. It is so easy to make. It took about 1hr 20 mins to cook rather than the hour but was well worth the wait. My friends all thought it was delicious.

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