A light chocolate sponge sandwiched with caramel spread, topped with sticky lightly spiced caramelised bananas.
Mix the gram flour with the cold water and set aside. Whisk the aquafaba until it gets white and frothy. Mix the coffee, cocoa and boiling water together until dissolved, then add the vanilla.
Cream the butter and the sugar until it is light and fluffy. Add the gram flour egg, then the cocoa mix and gently mix. Sieve the flour into the bowl with the baking powder and loosely mix in. Pour the whisked aquafaba in and mix everything together well.
Spoon into a lined or greased 8" tin, level the surface and bake at Gas Mark 3 (325f / 160c) for 45-50 minutes. The cake should pull away from the sides when cooked and a clean skewer inserted into the cake should come out clean. Leave in the tin for ten minutes, then remove from the tin and place on a wire rack to cool fully.
Whilst the cake is cooking, prepare the bananas. Melt the butter in a frying pan, add the banana slices cut side down, then sprinkle with the sugar. Allow to cook for a couple of minutes, then turn over and sprinkle with the cinnamon. Remove from the pan before the sugar caramelises too much. Allow to cool.
When the cake is cool, carefully slice it in half, then spread a thin layer of your caramel spread over the centre of one round. Cover the top of the other round with the spread, then sandwich them together. Arrange your cooled bananas on top. Enjoy!