Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(77 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 a dairy product made from separating whole milk or cream into fat and…

  • 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 100ml milk



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

  • 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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7th Jun, 2020
Great Cake. I used a deep 22cm springform tin and increased ingredients by around a third. I baked for near 1h 15m as per the others' recommendations. I accidentally made twice as much of the crumble but sure didn't regret it. The crumble adds a delicious touch. The taste of the crumble reminds me of butter and caramel. Something I reckon makes a big difference to how the cake turns out is the length of time you leave it to cool in the tin. Make sure you let it cool fully in the tin for a good 3+ hours It also helps to use a figure of eight motion when you mix in the stiff egg whites. The texture turned out great and lovely banana flavour.
24th Jan, 2020
This is a really good cake, slightly let down by the fact that despite heeding comments about the longer cooking time required, and testing with a skewer, the middle was slightly underdone when I came to eat it. But it got better towards the edges! The crumble topping was lovely and raised it above the ordinary. Reading comments about the quantity of cake mix I used a 9" tin which turned out ok, but I think a deeper cake looks nicer, so I would use the 8" cake specified next time. I can only think that comments about there being too much batter for the size of tin may have been from someone using a standard sandwich tin, rather than a deep sided cake tin. I managed to use just three bowls in total - one for crumble top, one for mashed banana mix, stirred dry ingredients on the scales then added to wet mix rather than the other way around (can't see what difference it makes) and one for egg whites. I would definitely give it another go, and cook it properly next time!
6th Sep, 2019
Loved making it, loved eating it! 1 hr 15 mins in the oven, as other comments.
3rd Sep, 2018
I don't like my cakes too sickly sweet, so I used half the amount of sugar and, instead of 2 eggs plus 2 egg whites, I just used 3 whole eggs. I also added less sunflower oil - about 120ml, as that's all I had left. I'll double up on the cinnamon next time, as I couldn't really taste it. Having said that, the cake was absolutely delicious. It rose beautifully and cooked in 1 hour 20 minutes in my fan oven, although I heeded the advice of another reviewer and covered the top with a silicone baking sheet after 30 minutes to stop the crunchy bit on top from burning. Yum!
14th Oct, 2017
This is a really good recipe. The cake came out very moist and looked really pretty with the crumble on the top, very easy to make aswell. Cooked it for an extra 10-15 mins as it still sounded a bit wet when I pushed the top after 1 hour. Made it for a birthday and everyone was fighting over it. Will definitely make again soon.
13th Jan, 2017
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.
28th Aug, 2016
Great recipie easy to make. Smells lovely in the oven
25th Mar, 2016
Wow! First time making this cake but won't be the last! Followed recipe exactly and turned out perfect! Absolutely delicious!
2nd Feb, 2015
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....
30th Sep, 2014
Has anyone tried freezing this cake? Would like to make it in advance for a school bake sale.


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