I love this recipe because it’s simple, reliable, and absolutely delicious. The combination of sweet banana and the crisp, nutty crumble topping makes it feel extra special. The cake is soft and tender, while the topping adds a lovely contrast in texture. It’s a great way for me to turn a few overripe bananas into something that feels homemade and comforting. Whether I serve it warm for dessert or cooled for afternoon tea, it’s always a hit.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
150g butter, at room temperature 140g (2/3 cup) caster sugar 2 eggs 1 cup mashed banana (see notes) 1 tsp Mixed Spice 250g (1 2/3 cups) self-raising flour, sifted 80ml (1/3 cup) milk
I start by preheating the oven to 180°C (160°C fan-forced). I grease a 20cm square cake pan with a little oil and line the base and sides with baking paper.
In a large mixing bowl, I use electric beaters to cream the butter and caster sugar together until pale and fluffy. Then I add the eggs, one at a time, beating until smooth. I mix in the mashed banana and mixed spice until everything is well combined.
Next, I gently fold in the self-raising flour with a large metal spoon, alternating with the milk, until the batter is smooth. I pour the mixture into the prepared cake pan and spread it evenly.
For the topping, I combine both flours, brown sugar, and cinnamon in a separate bowl. I rub in the cold butter with my fingertips until the mixture resembles coarse crumbs, then stir in the chopped pecans. I sprinkle this crumble mixture evenly over the cake batter.
I bake the cake for about 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean. Once baked, I let it cool completely in the pan before slicing and serving.
Servings and Timing
This recipe serves 12 people and takes about 1 hour and 30 minutes in total — 20 minutes of preparation and 1 hour and 10 minutes of baking.
Variations
Sometimes I like to switch up the nuts — walnuts or almonds work beautifully too. I’ve also added a handful of chocolate chips or sultanas to the batter for extra flavor. If I want a lighter version, I replace half the butter in the cake with mashed banana for a lower-fat alternative. For a spiced twist, a pinch of nutmeg or ginger in the crumble adds wonderful warmth.
Storage/Reheating
I store the cooled cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. It also freezes well — I wrap individual slices and freeze them for up to 2 months. To serve, I simply defrost and warm slightly in the microwave for that just-baked feel.
FAQs
Can I use frozen bananas?
Yes, I can — I just thaw and drain off any excess liquid before mashing.
Can I make this with gluten-free flour?
Yes, a good-quality gluten-free self-raising flour blend works well for both the cake and topping.
What nuts work best for the crumble?
I like pecans for their sweetness, but walnuts or almonds are great substitutes.
Can I add more spice?
Definitely. A little extra cinnamon or nutmeg makes it even more aromatic.
How do I know when the cake is done?
I insert a skewer into the center — if it comes out clean, it’s ready.
Can I bake it in a loaf pan instead?
Yes, I can — I just extend the baking time slightly by about 10–15 minutes.
What can I serve it with?
It’s lovely with cream, yogurt, or a scoop of vanilla ice cream.
Can I use brown sugar instead of caster sugar in the cake?
Yes, brown sugar adds a richer flavor and a slightly denser texture.
Can I make the topping without nuts?
Yes, I can leave them out entirely or replace them with rolled oats for crunch.
Why is my crumble topping not crunchy?
If the butter melts too quickly or the topping is too fine, it can soften — I make sure to keep the butter cold when mixing.
Conclusion
This Banana Cake with a Nutty Crumble Topping is a timeless favorite — moist, flavorful, and topped with a buttery, crunchy crumble that makes it extra special. I love how easy it is to prepare and how comforting it feels fresh from the oven. Whether I bake it for a weekend treat, a family get-together, or just to use up leftover bananas, it always brings a little nostalgic sweetness to my day.
This Banana Cake with a Nutty Crumble Topping is a moist, spiced banana cake topped with a buttery pecan crumble. It’s warm, nostalgic, and irresistibly comforting — perfect for using up ripe bananas or serving as a cozy dessert or afternoon tea treat.
Author:Amy
Prep Time:20 minutes
Cook Time:1 hour 10 minutes
Total Time:1 hour 30 minutes
Yield:12 servings
Category:Cake
Method:Baked
Cuisine:Australian
Diet:Vegetarian
Ingredients
150 g butter, at room temperature
140 g (2/3 cup) caster sugar
2 eggs
1 cup mashed banana (about 2–3 ripe bananas)
1 tsp mixed spice
250 g (1 2/3 cups) self-raising flour, sifted
80 ml (1/3 cup) milk
Nutty Crumble Topping:
75 g (1/2 cup) plain flour
50 g (1/3 cup) self-raising flour
70 g (1/3 cup, firmly packed) brown sugar
1/2 tsp ground cinnamon
100 g cold butter, finely chopped
50 g pecans, finely chopped
Instructions
Preheat oven to 180°C (160°C fan-forced). Grease a 20 cm square cake pan with oil and line the base and sides with baking paper.
In a large mixing bowl, cream the butter and caster sugar with electric beaters until pale and fluffy.
Add the eggs one at a time, beating until combined. Mix in the mashed banana and mixed spice until smooth.
Fold in the self-raising flour alternately with the milk using a large metal spoon until the batter is smooth and well combined.
Pour the mixture into the prepared pan and spread evenly.
To make the crumble topping, combine both flours, brown sugar, and cinnamon in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse crumbs, then stir in the chopped pecans.
Sprinkle the crumble mixture evenly over the cake batter.
Bake for about 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool completely in the pan before slicing and serving.
Notes
Use overripe bananas for the best flavor and texture.
Substitute pecans with walnuts, almonds, or rolled oats for variation.
For extra flavor, add a pinch of nutmeg, ginger, or orange zest.
Replace half the butter in the cake with mashed banana for a lighter version.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
