Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Apr, 2012
This is such a delicious cake and just gets better as the days go by. I thought I had my favourite banana cake recipe but this one is now my favourite. The only thing I would say is the quantities for the crumble seem off, I needed more flour otherwise it would've just been a melted butter topping, I added oats the second time I made it so we'll see how that goes.
10th Feb, 2012
Excellent cake - made it for the first time yesterday and it came out really well. Nice and moist and not too heavy. Just left it in the oven 5 mins extra. Didn't have any cinnamon so it was perhaps lacking a certain something but didn't get any complaints from my friends when they tried it! Think I'll be making this one again!!
1st Feb, 2012
This cake is the best banana cake ever. My boyfriend said it took him back to his childhood days reminding him of his nan's bread pudding. My sons asked me to bake it again so they could have a slice in their lunch boxes and one work colleague described it a bananalicious! I did not have pecans so used walnuts and did not have golden so used half of caster and half of light brown. Cooking it again now as it did not last long.
23rd Jan, 2012
This was a delicious banana cake - quite the best I have tasted. Lovely warm as a dessert or cold with a cup of coffee. I cooked it about 15 minutes longer than stated and used walnuts instead of pecan nuts. Even my non-cake-eating husband enjoyed it. Will certainly make this one agan.
18th Dec, 2011
Made this cake again but didn't put all the wet ingredients in. Turned out much better, lovely and light but still moist.
27th Nov, 2011
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.
heather99's picture
30th Oct, 2011
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!!
22nd Sep, 2011
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.
4th Sep, 2011
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!
17th Jul, 2011
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!!!!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.