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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22nd Jun, 2011
Made this for my mum's birthday; it went down a treat. Very tasty, would make again.
22nd Jun, 2011
Made this for my mum's birthday; it went down a treat. Beautiful cake.
nicole011270's picture
14th Jun, 2011
Delicious, moist and kept very well. The sweet crunch of the crumble topping give this cake an edge
29th May, 2011
Fantastic cake. Served it up with some homemade toffee sauce and it went down a treat!!!
2nd May, 2011
Lovely cake, the pecan crumble really makes all the difference. Yum! Took an hour and 15 in my oven.
26th Mar, 2011
Rather tasty! I made it with rice bran oil and walnuts, forgot to add the milk and still came out really well!
24th Mar, 2011
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.
6th Mar, 2011
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!
24th Feb, 2011
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 :)
16th Feb, 2011
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.


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