- 250g golden caster sugar
- 250g self-raising flour
- 140g pecan, roughly chopped
Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…
- 1 tbsp butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 2 eggs, plus 2 egg whites
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 large ripe bananas, or 4 small, mashed
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 150ml sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
Heat the oven to 180C/fan 160C/gas 4, and line the base and sides of a deep 20cm (8 inch) loose-bottomed cake tin with baking parchment. For the crumble topping stir together 2 tbsp each of the sugar, flour and chopped pecans, then add the butter, cut into a few pieces, and rub together until you have sticky crumbs. Set aside.
Break up the whole eggs with a fork, then mix with the mashed banana, oil and milk until all the wet ingredients are well combined. In a separate, large bowl tip in the remaining sugar, flour and pecans, and briefly stir with the cinnamon and baking powder. Whisk the egg whites until just stiff. To combine, tip the oily banana mixture into the bowl of dry ingredients and quickly stir in until you have a smooth, lump-free mix. Finally using a large metal spoon or spatula gently fold in the egg whites, then carefully pour the mixture into the prepared tin. Scatter over the crumble topping and bake for 1 hr, until a skewer stuck in to the middle comes out clean. Check the cake with 15 mins to go, if the surface is browning too quickly cover with another piece of baking parchment.
Once the cake is ready leave it in its tin for 5 minutes, then finish cooling on a wire rack.