Sticky banana & maple cake

Sticky banana & maple cake

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(13 ratings)

Prep: 35 mins Cook: 45 mins - 1 hr

Easy

Serves 8
This childhood favourite is sticky, indulgent and completely moreish

Nutrition and extra info

Nutrition: per serving

  • kcal514
  • fat24g
  • saturates10g
  • carbs68g
  • sugars47g
  • fibre2g
  • protein11g
  • salt1g
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Ingredients

  • 100g softened butter, plus extra for the tin

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 tbsp maple syrup, plus extra to serve
  • 3 small ripe bananas and 1 over-ripe banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 200g light muscovado sugar
  • 4 eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 tsp vanilla paste or seeds scraped from 2 vanilla pods

    Vanilla

    van-ill-ah

    The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

  • 200g self-raising flour
  • 100g ground almonds

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g pot Greek yogurt

Method

  1. Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.

  2. Beat together the butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk. Fold in the flour, ground almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs. Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup. Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm.

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Comments, questions and tips

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Comments (19)

hilaryys's picture
5

No grey bananas for me either - I thought it looked pretty much as in the picture. I only had two ripe bananas (and one in the freezer to go in the cake mixture) so I very carefully sliced each into three rather than in half and that worked well.

emily7777's picture

I made this in a 23cm round cake tin and it turned out PERFECT. Bananas weren't grey at all and looked beautiful and yellow like the picture. I used vanilla extract instead of the bean and also added a bit of cinnamon and some sliced almonds. I'ts delicious!

cherub-rock25's picture

I didn't do the sliced bananas as I didn't have enough and put some vanilla extract in instead of paste. I also put some walnuts into the mix as well as I had some to hand. Overall it wasn't bad but far too sweet for me (and I love sweet!) and it was definitely not the nicest looking or best banana cake I have made!

traybake1's picture
5

Had a housefull of guests at the weekend, it is the easiest cake I have ever made and it was really moist and tasty. My partner brought out the bit he hid last night and it was still great 4 days after baking. I will thrown in a few toasted walnuts next time. yumx

lovepears's picture
5

I was searching for the best banana cake recipe and this is it! Will definately make it again :-)

louiseheatley's picture
5

Quantity was fine for a tin 23cm sq. I was lazy and made the whole lot in the food processor and it worked out really good. Bananas were pretty golden colour tinged with pink. I was a bit short of yoghurt so made up for it with creme fraiche and seemed to have no bad effect. Will definitely do again.

marlenethomson's picture
5

Fantastic, everyone came back for more and very simple to make. My new favourite for dinner parties : )

suscdn's picture
4

I made this cake and had none of the problems listed above although I will agree that the bananas on the bottom went grey and were not very attractive - I took it to work and and they loved it! next time I made it I chopped the bananas and mixed them with the cake mix which was just as nice.

bethocallaghan's picture
5

I had no problems with this whatsoever, it was easy to make - all fitted in the tin and was lovely and moist. The bananas did a little unattractive I will admit - but they tasted good.

s_s's picture

I made this cake using the original recipe - although it tasted great it didn't look great as the bananas turned greyish and squishy. Not very attractive.

However, try this and it's perfect for a 20cm square tin:

Use 50g butter, 2 ripe bananas, 2+2 tbsp maple syrup, 125g light muscovado sugar, 2 eggs, vanilla extract, 125g self-raising flour, 50g ground almonds, 1/2 tsp bicarbonate and 100g yogurt.

Instead of putting the bananas on the bottom of the tin, mix them and 2tbsp of maple syrup with the butter etc., then follow the recipe. Bake for about 45min, then use the rest of maple syrup to pour over the cake.

No need to turn upside down and definitely won't spill out of the tin! I tastes even better than the original.

mikeymike's picture

I made this today and everybody loved it. It was very easy to make and I had none of the problems mentioned above. My nephew said it was his new favourite cake.....winner!!!!

annettej's picture
1

Was so looking forward to this cake but like a couple of other comments the dough was way to much for the cake tin and it overflowed everywhere! So disappointed.

seztanswell's picture
2

OK. Not as good as other banana cakes I've made, not particularly attractive either, the bananas on the bottom/top were black once cooked. Wouldn't make it again.

jcbm85's picture

I love the idea with the bananas on top. Can't wait to try this one.

colandrina's picture
5

Absolutely delicious, and I'm not even a great fan of bananas normally (my hsuband is, though).
It only needed 40 minutes in my oven (fan 140C).

clementslinda's picture

just joined this site - i will try some recipes out

hill678's picture
1

This recipe is really difficult to make and it nearlly burnt the house down when it overflowed

thynk2much's picture
2

The banana flavour is nice but unfortunately this cake's not really anything special. Also this recipe produced WAY too much dough for my 21cm square tin - it overflowed everywhere!

purplechaffinch's picture
5

I've just taken this out of the oven. I can't wait to taste it! It was really easy to make & smells gorgeous.

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