Let's Bake

Small Banana Cake

Yield Serves 4-6 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour

Soft and tender 6-inch Banana Cake with a crunchy pecan crumb.


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


  1. 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.
  2. 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.
  3. Banana cake
    In a medium bowl, add plain flour, cinnamon, baking powder, baking soda and salt.
  4. 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.
  5. 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. 
  6. Transfer cake batter to prepared pan and then sprinkle pecan crumbs all over the top.
  7. Bake cake for approximately 25-30 minutes or until a skewer inserted in the middle comes out clean. Leave to cool completely.
  8. Sugar glaze
    Mix together sugar and milk. Stir until smooth. Drizzle glaze all over the cake. Cut into slices to serve. 


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
Nutrition information is a guide only.
Author: Jessica HolmesCategory: CakeCuisine: Dessert
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