Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(66 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 eggs, plus 2 egg whites



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

  • 3 large ripe bananas, 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, questions and tips

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12th Jan, 2013
The best cake ever. I have been making it for a while now. I like to add choc chips to the cake and just have nuts on top. I also add vanilla to the egg mix. Scrummy.
27th Oct, 2012
I am just getting back into my baking and fancied giving this recipe a go. It turned out to be so delicious, my other half polished half of it off pretty much as soon as it came out of the oven. Very tasty and very moist. You could try it with cream or ice cream. Will definitely be baking it again.
22nd Sep, 2012
Loved it! Easy to make I also had mine in my fan oven for an hour and 20mins. I did check on it at 45 mins and an hour. Lovely with a cuppa tea!
20th Sep, 2012
Fantastic cake! Everyone in our house loves it! Has anyone tried reducing the amount of sugar in the cake?
3rd Sep, 2018
I used half the amount, as I hate my cakes being too sweet. It worked beautifully. :)
16th Sep, 2012
A very delicious cake recipe, will definitely be coming back to this when i have some brown bananas! Wasn't sure what the crumble would add but it's just lovely. Took about an hour to cook, my only comment would be that there was a huge amount of mixture, so I needed a bigger tin. That's a good thing though really - means more to eat!
9th Jul, 2012
wow its super delicious thanks for sharing this awesome recipe, my family loved it. . . . i cooked before dinner time & it served our dessert, next time i'll do it again i have to adjust the oil. i use an organic wheat flour instead of the white flour cause im fond of organic ingredients specially its banana. thanks bbcgoodfood more power!
21st May, 2012
I have just made this for the honeymoon couple arriving to stay in our holiday cottages this afternoon (rather unromantically we had four black banana to use up!) but the cake has turned out beautifully, and has already been sampled and approved by everyone here! Thank you. i can see it becoming one of our Tom's Barn favourites. We had run out of pecans so used almonds, which tastes great. I also made it in a larger rectangular small tray bake type tray, so it cooked more quickly and is easier to cut up.
17th May, 2012
This cake is delicious. I used light brown sugar as didn't have any caster and it still was lovely. I didn't use the pecan topping, but instead added a vanilla cream cheese icing which worked really well with it. I also added chocolate chips through the cake mixture which melted when baked which was delicious!
6th May, 2012
Enjoyed making this cake which is delicious, agree with others that takes about 1hr 20minutes to cook, thats on 160, fan assisted oven. Preparation is essential getting all ingredients ready prior to making.


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