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Banana Cake with a Nutty Crumble Topping

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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.

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

  1. 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.
  2. In a large mixing bowl, cream the butter and caster sugar with electric beaters until pale and fluffy.
  3. Add the eggs one at a time, beating until combined. Mix in the mashed banana and mixed spice until smooth.
  4. Fold in the self-raising flour alternately with the milk using a large metal spoon until the batter is smooth and well combined.
  5. Pour the mixture into the prepared pan and spread evenly.
  6. 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.
  7. Sprinkle the crumble mixture evenly over the cake batter.
  8. Bake for about 1 hour and 10 minutes, or until a skewer inserted into the center comes out clean.
  9. 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.

Nutrition

Find it online: https://chocolatecoveredamy.com/banana-cake-with-a-nutty-crumble-topping/