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Banana Cake with Pecan Crumble Crunch

This is a lovely, moist cake that travels well and keeps for several days. The recipe calls for 2 tbs. of pecans to sprinkle over the top, but we like to double that for extra flavor and crunch. Adding beaten egg whites gives the cake a wonderful lightness that is unusual in a banana cake: this is an ideal partner for a piping hot cuppa, with coffee after dinner, or (true confessions) with coffee for breakfast!

Banana Cake with Pecan Crumble Crunch

8 oz. self-rising flour (2 cups)
9 oz. golden caster sugar (1½ cups)
5 oz. roughly chopped pecans (1¼ cups)
1 tbs. butter
2 eggs
2 egg whites
3 large or 4 small bananas, mashed
2/3 cup vegetable oil
1/3 cup milk
1 tsp. cinnamon
1 tsp. baking powder

Heat the oven to 350°F. Grease an 8″ loose-bottomed cake tin and line the base with parchment. For the crumble topping stir together 2 tbs. each of the flour, sugar, and pecans. Add the butter and rub with your fingers to make sticky crumbs. Set aside.

Beat the eggs with a fork, then mix in the banana, oil and milk. In a separate bowl, combine the flour, sugar, pecans, cinnamon, and baking powder. Beat the egg whites until just stiff. Tip the flour mixture into the banana mixture, stir well, then gently fold in the egg white using a large metal spoon or spatula.

Pour into the prepared cake tin and sprinkle with the crumble mixture. Bake for 1 hour or until a tester comes out clean. Cover with foil if the top gets too brown. Remove from the oven, leave for 5 minutes, then turn out onto a wire rack to finish cooling on a wire rack.

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