Crumble-topped banana cake

The crumb topping on this cake gives it a spicy and crunchy texture which, with the addition of cinnamon, adds a delicious extra flavour boost. Serves 6-8

INGREDIENTS For the crumb topping

150g dark brown soft sugar

90g plain flour

1 tbsp cinnamon

4 tbsps unsalted butter

For the banana cake

4 egg yolks

4 egg whites

3 tbsps unsalted butter at room temperature

400g sugar

1 tsp vanilla extract

375g self raising flour

4 bananas, peeled and sliced

180ml milk

METHOD

1) Butter and flour a 23cm cake tin.

2) Make the crumb topping by mixing all the ingredients with a fork until you have pea size crumbs. Set aside.

3) Beat the egg whites until at stiff peaks. Set aside, then in a medium bowl, whisk the flour and the baking powder together. Set aside.

4) Beat the yolks, butter and sugar until the mixture is pale and creamy. Add the vanilla. Turn speed to low and slowly add the flour mixture and the milk, alternating both and finishing with the milk. Fold in the egg whites into the batter.

5) Pour half of the batter in the prepared tin. Make a layer using half of the bananas and half of the crumb mixture. Pour the remaining batter on top of it and repeat the layer of banana and crumb topping (crumb topping last).

6) Bake it at 180 C / Gas 4 for one hour. Cool before slicing.