Meet our 6-inch Small Banana Cake topped with crunchy, pecan, brown sugar crumbs. You only need one banana to make this soft and tender cake, and it’ll serve just 4-6. It’s the latest scaled-down recipe to join our Small Batch collection.
Banana Cake never looked so good! Or so small. But that’s exactly what we were going for with this tiny 6-inch Banana Cake.
You only need one ripe banana and a handful of pantry staples to make this recipe.
With a crunchy, pecan, brown sugar crumb and a soft, buttery texture, this Small Banana Cake is sure to be a family fave. It serves just 2, 4 or 6.
why you will love this recipe
- You only need ONE banana to make it
- It’s topped with a crunchy, buttery crumb
- Makes just one small 6-inch cake
- Serves 4-6 people
This was sooo delicious!!! Can’t wait to make it again 🙂 perfect size as well!
– Jenna
recipe testing
If you’re anything like me, you’ll often find a lonely, blackened banana sitting at the bottom of your fruit bowl at the end of the week. But with most banana bakes calling for two or three bananas, having just one was never useful – until now.
My Small Banana Cake takes one banana and transforms it into a beautiful, buttery 6-inch cake. It’s simple and sweet and perfect for a leisurely morning tea, lunchbox treat or small celebration.
This recipe is a combination of some of my favourite cake recipes. I started by scaling down my favourite Banana Cake. I tried a few different versions, playing around with the raising agents, the amount of sugar and buttermilk versus yogurt.
Ultimately, I found a blend of baking powder and soda created the best rise and Greek yogurt helped develop a truly soft crumb.
Instead of covering this cake with frosting – which you totally can – I opted for a nutty crumb. It’s actually a scaled-down version of the buttery topping on my favourite Coffee Cake.
It’s a marvelous combination. Turning this cake from a tasty Banana Snack Cake to a lick-your-fingers-clean, I-must-make-this-again, kinda cake.
ingredients
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Just a handful of pantry staples will give you one tiny, but flavour-packed Banana Cake. Just make sure your banana is as ripe as possible! Here’s what you will need:
- Plain flour: Or all-purpose flour.
- Cinnamon
- Baking powder
- Baking soda
- Butter
- Brown sugar: For an extra flavour kick.
- Egg
- Banana: A very ripe, black, spotty, smelly banana is best.
- Greek yogurt: Buttermilk or sour cream will work as well, but I definitely loved this cake most when using Greek yogurt or natural yogurt. It makes it light and springy.
- Pecans: Or walnuts. Or any nut really! Of course, if you’d rather skip the crumb, you can just make the banana cake by itself or smother it with frosting. Your choice!
- Icing sugar: Or powdered sugar. Just a touch for a sweet sugar glaze. Entirely optional though!
the cake
This Small Banana Cake is quick and easy to make. You will need an electric mixer as you start by creaming together the butter and sugar. This helps to create a light and tender cake.
After you add the egg, you will simply add all the dry ingredients, along with the mashed banana, and the yogurt. The cake batter will be thick and gloopy – this is perfect!
tips for perfect banana cake
- Choose a VERY ripe banana: The riper, spottier and smellier your banana, the more banana flavour and sweetness it will add to your cake. If you’ve ever made a bland banana cake or banana bread, chances are the banana wasn’t ripe enough. Save this recipe for when the banana in your fruit bowl seems well past its use-by date.
- Weigh your dry ingredients: Adding just the right amount of flour will give you a perfectly soft but structured Banana Cake. It is very easy to overmeasure flour using cups, which will result in a dry cake.
- Mash your banana VERY well: If your banana is not mashed well, but still has large chunks in it, those banana pieces will create gooey, smoosh-y pockets in your cake. Mash your banana really well with a fork, or even mix the banana briefly with your electric mixer for best results.
- Don’t over-mix your cake batter: Once your cake batter is combined, you can stop mixing. This cake batter will be lumpy and bumpy and that is totally fine. Over-mixing can result in a dry or tough cake.
the crumb
If you want to take your Banana Cake to the next level – with just 30 seconds of effort – make these crumbs. All you need to do is pour melted butter over flour, sugar and pecans and stir to combine. Then scatter the crumbs over the top of the cake when you are ready to bake.
These brown sugar crumbs will bake right into the cake and give a lovely, crunchy topping. They’re buttery and sweet and honestly don’t know if I can ever go back!
the glaze
The finishing touch to this cake is a sweet sugar glaze, made with just two ingredients. It’s entirely optional, but to me, it makes this Small Banana Cake complete.
The cake itself is not overly sweet, so it adds a pop of sweetness, while also acting as a gorgeous drizzle.
frequently asked questions
Yes you can! You can simply omit the pecan crumb topping. The cake by itself is still delicious and makes for the ultimate snack cake.
Of course! You can absolutely make the cake itself and cover it in your favourite frosting. I highly recommend a cream cheese frosting.
This recipe has been specifically designed to make one 6-inch cake. If you prefer a larger cake, I highly recommend my regular Banana Cake recipe which makes one 8-inch cake.
This cake will keep well in an airtight container at room temperature. Alternatively, you can freeze any leftovers – though I’d be surprised if you had any!
more banana-rama recipes
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Let’s Bake
Small Banana Cake
Soft and tender 6-inch Banana Cake with a crunchy pecan crumb.
Ingredients
Pecan crumb
- 25 grams plain flour or all purpose flour
- 15 grams (1 tablespoon) brown sugar
- 25 grams (1/4 cup) pecans or walnuts, roughly chopped
- 20 grams butter, melted
Small banana cake
- 105 grams (3/4 cup) plain flour or all purpose flour
- 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 60 grams (1/4 cup) unsalted butter, room temperature
- 60 grams (1/3 cup) brown sugar
- 1 large egg
- 80 grams (1/3 cup) banana, mashed well (approximately 1 large banana)
- 60 ml (1/4 cup) Greek yogurt or natural yogurt
Sugar glaze
- 20 grams (2 tablespoons) icing sugar or powdered sugar, sifted
- 1 tablespoon milk
Instructions
- Grease and line a 6-inch round cake pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
- Pecan crumb
In a small bowl, add flour, brown sugar and pecans. Pour over melted butter and mix until nuts are completely coated. Set aside. - Banana cake
In a medium bowl, add plain flour, cinnamon, baking powder, baking soda and salt. - In a medium mixing bowl, add butter and sugar and beat with an electric mixer on medium speed for 1-2 minutes until creamy. Add egg and beat until combined.
- Add dry ingredients to the butter mixture, along with the yogurt and mashed banana. Gently mix until just combined. Cake batter may be a little lumpy – this is fine.
- Transfer cake batter to prepared pan and then sprinkle pecan crumbs all over the top.
- Bake cake for approximately 25-30 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely.
- Sugar glaze
Mix together sugar and milk. Stir until smooth. Drizzle glaze all over the cake. Cut into slices to serve.
Notes
Banana: The riper, spottier and smellier your banana, the more banana flavour and sweetness it will add to your cake. If you’ve ever made a bland banana cake or banana bread, chances are the banana wasn’t ripe enough. Save this recipe for when your banana is well past its use-by date.
Greek yogurt: Buttermilk or sour cream will work as well, but I definitely loved this cake most when using Greek yogurt or natural yogurt. It makes it light and springy.
Nut-free: To make this cake nut-free, simply omit the pecan crumb topping.
Storage: This cake will keep well in an airtight container at room temperature. Alternatively, you can freeze any leftovers – though I’d be surprised if you had any!
Nutrition Information
Serving Size: 1 slice Calories: 301 Sugar: 17.9 g Sodium: 124.4 mg Fat: 15.5 g Carbohydrates: 36.9 g Protein: 5.1 g Cholesterol: 61.3 mg
Barbara Belotti Cioschi says
We really enjoyed this moist, flavorful cake. My husband said this recipe is a keeper and he’s picky. I liked that it has a topping which makes it a little different.
Jessica Holmes says
So happy to hear that Barbara! I’m with you – the topping is what makes it!
Audrey says
I was delighted to find this small batch cake as I’m trying to cut down on sweet items but, oh wow! This was amazing. Incredibly light but delicious – I generally lean a little heavy on the cinnamon as that’s my preference and this was no exception – Incredible.
I did not have pecans for the crumb topping so used muesli in their place. Worked a treat and added to the texture appeal of the cake as a whole.
Thanks for this, I’ll definitely try further recipes and maybe take a photo next time, before they are all gone!!
Jessica Holmes says
I’m so glad you loved this cake as much as I do Audrey! Thank you for your kind review.
Maria says
I made another one of these today! I think hubby is giving me the hint, as he keeps leaving one banana in the fruit bowl 😂! He’s impatiently waiting for it to cool so he can have a slice!
Jessica Holmes says
Yesss! Love hearing that Maria!
Stacia Stetz says
I made this today for my mom for Mother’s Day! It came out so delicious! Definitely a hit with everyone and a keeper recipe!!
Jessica Holmes says
I’m so happy to hear that Stacia! Glad you enjoyed it!
Crystal says
I saw this on Instagram yesterday while I was in the act of tossing my one banana, it was obviously a sign. I only had sliced almonds so used them instead of pecans. I added a little white sugar, a splash of vanilla, and sprinkled turbinado sugar over the crumble for added crunch. Absolutely delicious, I’m adding it to my repertoire.
Jessica Holmes says
How awesome is that! So glad you found this recipe on Instagram and that you enjoyed it!
Maria says
Made this today with the one banana languishing in the fruit bowl. Yum, yum and so easy to make! Definitely make the topping – I used pecans. I may have had 2 slices already!
Thanks for another great recipe, Jess!
Jessica Holmes says
Yay! I’m so glad you loved this one Maria!
Joanne Knows says
I made this deliciousness yesterday. Oh my goodness. My husband and I loved it. We had some of our cake this morning as well. I cannot wait to make it for my daughters when they stop home from college.
I did add a little white sugar because of a comment I saw.
Jessica Holmes says
Oh I love that Joanne! That makes me so happy!
Julia Barutcu says
I made this tonight, and I thought it was exceptional. My boyfriend thought it wasn’t sweet enough, but I thought it was perfect. It is a fantastically tender crumb, and I LOVED the buttery walnut topping. I didn’t have a 6-inch cake tin, so I used my silicone bundt mould. It only filled a fraction with the mould, but the upside is it only took 15 minutes to cook. I will definitely be making this again. If all your recipes are this good, I can’t wait to try them all !
Jessica Holmes says
I’m so pleased you enjoyed it Julia! The sweetness of the cake can also be affected by the ripeness of your bananas 🙂 I hope you get a chance to try more of my recipes!
Siobhan says
We loved it! I often have one banana left but I was getting tired of the usual banana bread. I added some rum to the glaze 🙂 This recipe is very tasty and will be on our table again. Thank you!
Jessica Holmes says
I’m so glad you enjoyed it Siobhan! Thank you for your lovely feedback!
Vik says
Really lovely and different to all the other banana cakes and bread I’ve made. Has a lovely texture.
The crumb makes it, definitely stealing that idea for other cakes.
Jessica Holmes says
Love hearing that Vik!
Jackie cameron says
I had bought some 6in cake tins so needed to try a recipe. I came across your banana cake with pecan crumb.
It came out perfect, the pecan/walnut crumb was delicious. It was that good I’ve had to write it into my little recipe book.
I’m now going to have to try your other recipes for 6in tins.
Jessica Holmes says
I’m so glad you loved this one Jackie! Thank you for your lovely feedback.
Rebecca says
Your recipes never fail! It turned out great! Everyone asked for seconds so I will definitely need to make a bigger one next time 😀
Jessica Holmes says
Brilliant! So happy to hear that Rebecca!
Joann says
This is an amazing cake. I especially like the crumb topping instead of frosting. What size pan would I use to double the recipe? In your comments, I see you suggested a different cake recipe. I’m interested in doubling this recipe.
Jessica Holmes says
So glad you enjoyed this one Joann! If you double the recipe, you could make an 8-inch round cake.