Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(69 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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8th Jan, 2011
Forgot to rate ^
8th Jan, 2011
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!
6th Jan, 2011
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.
14th Dec, 2010
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
13th Nov, 2010
I made this cake and it's beautiful. It is so moist and tasty! Very more-ish!
25th Oct, 2010
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.
13th Oct, 2010
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.
29th Aug, 2010
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.
18th Aug, 2010
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.
8th Aug, 2010
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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