Banana cake with pecan crumble crunch

Banana cake with pecan crumble crunch

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(73 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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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.
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.
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.


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