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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24th Jun, 2008
I'm not a big fan of bananas but loved this cake. I was in a similar position to Serrento (18.5) and used walnuts, worked well. Will definitely make it again.
21st Jun, 2008
Made this early this morning and no sooner had it come out the oven it was already being tucked into by hubby! I didn't add the nuts as other half just wanted a plain banana cake but it came out well. Will be making this again, prob for myself adding walnuts!!!!
26th May, 2008
This was a triumph and everyone raved about it, funnily enough I wasn't over enthused by it. From all the comments I expected more. I'll make it again and see if I think differently
18th May, 2008
I made this sunday morning,did,nt have pecan nuts or cinnamon.So i used mixed allspice and walnuts.It was delicious and will make this again and again
18th May, 2008
I baked this sunday morning.I did,nt have cinnamon so I used mixed spice.I also used walnut,s for the topping.It was delicious. And I will make this again and again.Very moist and great with clotted cream,or clotted cream icecream.
7th May, 2008
Really yummy cake, kept well and even improved with keeping. An excellent way to use up those frozen over-ripe bananas that had been languishing in the freezer. But, I did need to to use a 9" tin, there was no way it was going to fit in the 8" tin suggested in the recipe.
5th May, 2008
I love banana cake, but now this is my favourite recipe, have made it twice already. After reading the comment on the 28th April I didn't feel guilty about cutting into it straight away and yes it was lovely. First time I made it with walnuts and was just as good as pecans so don't go out especially to buy them. The recipe did sound a little confusing at the start with so made bits to prepare. The food processor came in handy to prepare the nuts and the banana.
28th Apr, 2008
What a lovely cake. Even my fussy non-banana & non-nut eating husband & son loved it. I served it fresh from the oven as a pudding and it went down a storm. So much so, 2nd's & 3rd's soon followed. Although this is an easy recipe, it is a little fussy to make, using several different bowls in the process. The top did burn, even though I checked it as suggested. Will check it much sooner next time. The next day the cake still tasted moist and lovely. It gives you an idea of the size of the cake, big and generous enough for people to take extra helpings and still half the cake remains !


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