Don’t feel you need to make all the components of this cake. Unadorned, it makes a satisfying snack – light enough for a lunchbox treat or a morning cup of tea. But with the ganache and pecan brittle, this is a cake worthy of a celebration. The brittle can be made up to two days in advance and stored in an airtight container. The recipe makes rather more of the brittle than you’ll need, but it is an addictive snack and you will undoubtedly be munching on it before it goes on top of the cake.
Serves 8
For the cake
milk 200ml
unsweetened cocoa powder 70g
instant coffee powder 2 tsp (optional)
ground cinnamon 1 tsp
over-ripe banana 260g (3 large)
vanilla essence 2 tsp
plain flour 330g
bicarbonate of soda 1½ tsp
baking powder ½ tsp
salt ½ tsp
unsalted butter 250g, at room temperature
caster sugar 150g
dark brown sugar 150g
eggs 2 large, at room temperature
egg white 1, at room temperature
