Beat together the Stork and sugar until smooth.
Mix in yolks one at a time and once smooth, fold in the flour and pecan nuts.
Whip the egg whites until stiff and fold into the cake mix.
Place 100 ml of the cake mixture in a separate bowl and mix with the cocoa then add the mashed bananas to the light cake mix and gently mix in.
Pour the light mix into a greased and lined 900g (2 lb) loaf tin.
Place the dark batter over the light mix using a spoon. Do not mix in.
Bake in preheated oven 170 °C, 150°C fan, Gas mark 3 for 1 – 1 ¼ hours. Insert a skewer into the middle of the cake to check if baked. If there is no uncooked mix sticking to the skewer then the cake is ready. Decorate the top by drizzling with melted white chocolate and the pecan nuts.
- Temperature: 170°C/150°C Fan/Gas mark 3 oC
- Baking time: