Banana & pecan coffee cake

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Lightly butter two 20cm loose-bottomed cake tins and line the bases with baking parchment. Tip the pecans into a dry frying pan and toast over a low-medium heat for 3-4 mins until fragrant. Leave to cool, then roughly chop.

• step 2

  Beat the butter and sugar together in a large bowl using an electric whisk for about 3 mins until pale and fluffy. In a separate bowl, mash the bananas until mostly smooth, then whisk in the eggs and 100ml of the cooled coffee.

• step 3

  Pour the banana mixture into the butter mixture, and beat until combined. Add the flour, cinnamon and a pinch of salt, then mix again until smooth. Stir through half the toasted chopped pecans.

• step 4

  Divide the batter evenly between the prepared tins and bake for 25 mins, or until risen, golden and a skewer inserted into the centre comes out clean. Leave the cakes to cool in the tins for 10 mins before carefully turning out onto a wire rack. While the cakes are still slightly warm, spoon 2 tbsp of the remaining coffee over each sponge and leave to soak in as they cool completely. Once cool, will keep wrapped and frozen for up to three months. Defrost completely before icing and serving .

• step 5

  For the icing, beat the mascarpone, double cream, brown sugar and remaining coffee together to soft peaks using an electric whisk. Be careful not to overwhip, as the mascarpone can seize quickly. If it becomes too thick, loosen with a splash more cream. Chill until needed.

• step 6

  Once the cakes are completely cool, spread half the icing over one sponge and top with the second. Spread over the remaining icing and scatter over the remaining pecans. Will keep chilled for up to four days.