In a blender (I use a Magimix with a Sabatier blade) chop up the pecans coarsely.
Whisk the sugar and egg yolks together until pale and creamy, they should have at least doubled in size. Mash or puree the bananas and add to the mixture with the maple syrup. Sift in the flour, the spices and stir in the pecans.
Whisk the egg whites until stiff.
Gently fold the egg whites into the main mixture, trying to keep those air bubbles in.
Pour into tin and put into oven. Place in the centre of the oven. Check after 15 minutes. Cook until the sponge lightly springs back to your touch.
The roll method I use is to let the cake cool slightly, for only 5 mins max. Prepare a large piece of greaseproof paper with icing sugar sifted over it. Loosen sides of cake if necessary then turn the cake out first on to a large cooling rack or tray. This confirms that you can get the cake out of the tin.
Gently peel off the original greaseproof paper and then invert the cake onto the sugared greaseproof. You may need your hand to help you support the cake as you do this. Cover with a dampened tea cloth for 2 mins, remove tea cloth and start to roll, short side, with the paper, into a roll.
Let the cake cool completely.
For the filling, simply combine the cinnamon, maple syrup and cream cheese together. This recipe has a lightly spiced cream cheese filling only sweetened with maple syrup, very similar to a carrot cake topping. This may not be sweet enough for some cake lovers so think about adding icing sugar now if it’s too tangy for you
After cake has cooled, gently unroll. Keep a large tablespoon of the filling for the decoration, if desired and, spread the filling generously over the cake. Start to roll up again. Trim ends of the cake for a neat look. (Test that bit, I do.)