Cuca de Banana recipe

Preparation Time: 30 minutes | Cooking Time: 1 hours

This banana crumb cake is made with bananas (natch) and topped with a lightly spiced crumb topping. It's delicious, and luckily, easy to make, too. It's best served slightly warm.


  • 375g plain flour
  • 4 eggs, separated
  • 400g caster sugar
  • 3 tbsp. unsalted butter
  • 1 tsp. vanilla extract
  • 1 tbsp. baking powder
  • 4 bananas, peeled, sliced
  • 180ml milk
  • 150g dark brown sugar
  • 90g plain flour
  • 1 tbsp. cinnamon
  • 4 tbsp. butter


  1. Butter and lightly flour a 23cm round cake tin. Make the crumb topping by mixing together the sugar, flour, cinnamon and butter until the mix resembles fine breadcrumbs.

  2. Beat the egg whites until stiff peaks form. In a large bowl, beat egg yolks, sugar and butter until smooth and creamy. Beat in the vanilla. Sift in the flour and baking powder, stirring, alternating with the milk. Gently fold in the egg whites.

  3. Pour half the batter into the prepared tin, top with half the sliced bananas and half the crumb topping, then repeat, making sure you end on a crumb layer. Bake at 180C for approximately 1 hour or until a skewer inserted into the cake comes out clean.

Serve this yummy cake with a good dollop of softly whipped cream and some choccy sauce. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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