Fried banana cake

125g butter, softened, plus extra

for greasing the tin 150g soft brown sugar

2 eggs

4 very ripe bananas, mashed 2 tablespoons milk, heated 1 teaspoon baking soda

2 cups standard flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 80g butter

Preheat the oven to 180˚C. Lightly grease a rectangular 22 x 33cm cake tin and line with baking paper. In a mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, to the mixer, beating well after each addition. Add the bananas and a pinch of salt and mix together. The cake mix might look a bit unstable at this point; there is no need to worry, it will all come together.

Heat the milk in the microwave or on the stove and add the baking soda. Add this frothy mix into the mixer and fold together. Sieve together the flour, baking powder and cinnamon and fold this through the cake mix. Pour the banana mix into the prepared tin and bake in the oven for 25-30 minutes, until done. Once baked, remove from the oven and set aside to cool. Once the cake is cool, slice into 16 pieces. The best way to achieve this is to cut the cake through the middle, like you would for layering, then cut the cake into quarters; take each quarter and cut in half, giving you 16 pieces of cake. In a frying pan, melt 40g of butter and when it starts to colour, place enough slices of cake to cover the base of the frypan cut side down. Leave to fry for a couple of minutes, until the cake has a lovely golden-brown crust. Flip the slices over and fry for 30 seconds. Remove from the pan and set aside.

Serve hot from the pan with the mascarpone mousse and warm stewed apple.