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)

sbridge7's picture

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

katiemurphy352's picture

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

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

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

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

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

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

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

forgot to rate it!!

donnauniacke's picture

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

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

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

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

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

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

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

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

esomers's picture

Fantastic comfort cake! Great weekend food...


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