Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(64 ratings)

Prep: 20 mins

Easy

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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Ingredients

  • 250g golden caster sugar
  • 250g self-raising flour
  • 140g pecan, roughly chopped
    Pecan nuts

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 eggs, plus 2 egg whites
    Eggs

    Egg

    egg

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

  • 3 large ripe bananas, or 4 small, mashed
    Banana

    Banana

    bah-nah-nah

    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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    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…

Method

  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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lmdyson
13th Jan, 2017
5.05
Made the cake for the first time and thought I would test it out with my work colleagues - they thought it was one of the best cakes they'd ever tried and I got a lot of compliments! I followed the recipe exactly and cake out perfectly.
splodgie
28th Aug, 2016
5.05
Great recipie easy to make. Smells lovely in the oven
jools1824
25th Mar, 2016
Wow! First time making this cake but won't be the last! Followed recipe exactly and turned out perfect! Absolutely delicious!
masmgf18
2nd Feb, 2015
5.05
Great cake. I have used the blender to mix the eggs, bananas, oil and milk. As I had wholemeal self-raising flour and walnuts at hand, I decided to use these ingredients instead and the cake turned out to be just perfect. Thank you for sharing this recipe. I will definitely bake it again....
jgluiz
30th Sep, 2014
4.05
Has anyone tried freezing this cake? Would like to make it in advance for a school bake sale.
Retiredbloke
30th Jun, 2014
Wonderful recipe with on or two changes. Use walnuts instead of pecan nuts and wholemeal SR flour (makes it taste almost healthy). A filling of coffee buttercream (unsalted butter, icing sugar and espresso coffee) really makes it a scrummy treat. Think banoffee cake.
BBD-Lite
4th Jan, 2014
I have made this many times and it is delicious every time. Fiddly to make but well worth it. I have substituted the pecans for walnuts/almonds successfully but make sure to use very ripe bananas (with black spots) - I made it once with bananas without black spots and it didn't turn out nearly as nice.
laurawhiteside
13th Apr, 2013
5.05
Enjoyed every bite of this cake. Followed the recipe exactly and it turned out perfect. The crumble top makes it extra special, gives it that interesting crunch and the cake itself is beautifully moist. Friends and family all give it the thumbs up. Don't think I'll forget about this recipe.
mummycancook
12th Jan, 2013
5.05
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.
phippsabelle
27th Oct, 2012
5.05
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.

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