1

Preheat the oven to 190°C, fan 170°C, gas mark 5. Grease and line a 20cm square baking tin with baking paper.

2

In a food processor, blitz the bananas then mix with the vanilla paste, vinegar, buttermilk and maple syrup.

3

In a large bowl place the flour, cocoa powder, bicarbonate soda, baking powder and salt and mix together.

4

Pour the banana mixture into the flour mixture and mix together using an electric whisk or a wooden spoon.

5

Pour the cake mixture into the prepared pan and bake for 20-25 minutes. Test the sponge by pressing the centre with your finger, if it springs back, then it is cooked.

6

Leave the sponge to cool on a cooling rack.

7

For the meringue, place the egg whites and caster sugar in a small bowl and place over a gently simmering pan of water. Making sure the bowl does not touch the water.

8

Whisk the egg whites continuously for 4-5 minutes, until the sugar has dissolved. You can test this by rubbing some of the mixture between your fingers until you can not feel the gains of sugar.

9

Remove the bowl from the pan and place the egg whites into a clean bowl. Whisk until you have a glossy meringue with stiff peaks.

10

Once the cake has cooled, place the meringue in a piping bag and pipe rows of peaks across the cake. Scorch the meringue with a blow torch or place under the grill until slightly browned.

11

Sprinkle the crushed digestives over the top and cut into 16 pieces.