Banana cake with pecan crumble crunch

Latest comments and suggestions

Results 41-60

• msarcher

  13 November 2010

  msarcher commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• shed_dweller

  14 December 2010

  shed_dweller commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• itsnice

  06 January 2011

  itsnice rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gina

  08 January 2011

  Gina commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gina

  08 January 2011

  Gina rated and commented on this recipe

  

  Forgot to rate ^

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rebecca

  16 February 2011

  Rebecca rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Smellon

  24 February 2011

  Smellon rated and commented on this recipe

  

  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 :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• siouxsie

  06 March 2011

  siouxsie rated and commented on this recipe

  

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Harriettieg

  24 March 2011

  Harriettieg rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• hguyver

  26 March 2011

  hguyver rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nickki

  02 May 2011

  nickki rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LittleSJ14

  29 May 2011

  LittleSJ14 commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nelly

  14 June 2011

  Nelly rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• msarcher

  22 June 2011

  msarcher commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• msarcher

  22 June 2011

  msarcher rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bingobrett

  17 July 2011

  bingobrett rated and commented on this recipe

  

  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!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pansy14

  04 September 2011

  Pansy14 commented on this recipe

  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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• seesaw

  22 September 2011

  seesaw rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Heather

  30 October 2011

  Heather commented on this recipe

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chrisnic

  27 November 2011

  chrisnic rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6067/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.