Banana cake with pecan crumble crunch

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• kooki

  07 March 2009

  kooki rated this recipe

  

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• Littleladyjojo

  01 April 2009

  Littleladyjojo rated and commented on this recipe

  

  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.

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• CakeCakeCake

  23 May 2009

  CakeCakeCake rated and commented on this recipe

  

  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.

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• hellie

  26 May 2009

  hellie rated this recipe

  

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• hellie

  26 May 2009

  hellie commented on this recipe

  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.

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• Satu

  28 May 2009

  Satu rated and commented on this recipe

  

  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 :)

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• josiejo

  05 June 2009

  josiejo rated and commented on this recipe

  

  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! :)

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• donna uniacke

  08 June 2009

  donna uniacke commented on this recipe

  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.

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• donna uniacke

  08 June 2009

  donna uniacke rated and commented on this recipe

  

  forgot to rate it!!

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• JenLuiz

  10 September 2009

  JenLuiz rated and commented on this recipe

  

  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.

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• Fubitzmum

  16 April 2010

  Fubitzmum rated and commented on this recipe

  

  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.

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• leelo

  18 May 2010

  leelo rated and commented on this recipe

  

  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.

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• Stacie

  05 August 2010

  Stacie rated this recipe

  

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• up and coming goddess

  06 August 2010

  up and coming goddess commented on this recipe

  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.

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• Tishka

  08 August 2010

  Tishka rated and commented on this recipe

  

  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

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• Strawberry

  18 August 2010

  Strawberry commented on this recipe

  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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• Trish

  29 August 2010

  Trish rated and commented on this recipe

  

  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.

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• shaz

  13 October 2010

  shaz rated and commented on this recipe

  

  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.

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• ntina

  18 October 2010

  ntina rated this recipe

  

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• Katie Murphy

  25 October 2010

  Katie Murphy rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Makes 8 - 10 slices

Preparation and cooking times

Prep 20 mins

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

Per serving

591 kcalories, protein 8g, carbohydrate 69g, fat 33 g, saturated fat 5g, fibre 2g, sugar 44g, salt 0.62 g

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