• 2 scoops (50g) Milky White Chocolate Muscle Mousse
• 150g self-raising flour
• 1tsp baking powder
• 150g wholemeal self-raising flour
• ½ tsp ground cinnamon
• ½ tsp ground mixed spice
• 50g plus 1 tsp demerara sugar
• 2 very ripe bananas (approx 180g peeled)
• 100g pumpkin puree
• 1 egg
• 2tbsp vegetable oil
• 50g Greek yogurt (choose a full fat one with a higher protein content if possible)

• Preheat the oven to 170°C fan/ 190° conventional/ Gas 5. Line a large loaf tin with baking parchment.
• Sift the white flour and baking powder into a large bowl and stir in the wholemeal flour, Muscle Mousse and spices. Whisk together briefly, then stir in the sugar.
• Mash the bananas on a plate, add to a bowl with the pumpkin puree, yogurt, egg, oil and water and whisk to mix.
• Add the pumpkin mixture to the dry ingredients and stir well – the mixture will be fairly stiff.
• Spoon the mixture into the tin and spread evenly. Sprinkle over a little extra demerara sugar if desired to make a crunchy topping.
• Place the tin onto a baking tray and bake for 30 minutes then turn and cover loosely with foil. Bake for a further 20 minutes. Check that the cake is cooked by inserting a skewer into the cake – if it comes out clean the cake is done.
• Cool on a wire rack before slicing.

To make the pumpkin puree

• Quarter the pumpkin then de-seed and discard the fibrous inner. Carefully remove the skin with a knife then chop into roughly 20cm cubes.
• Steam for 15 minutes until tender then allow to cool slightly.
• Whizz in a food processor until smooth then keep refrigerated or freeze in batches.
• Alternatively, quarter the pumpkin and cut each quarter into about 3 wedges. Roast in a deep baking tray with 1cm of water for about 40 minutes or until tender then scoop out the flesh and process until smooth.