denisewhite
I used half the sugar, 50g of walnuts instead of the almonds & 150g of creme fraiche instead of the yoghurt. Also, I didn’t put any more maple syrup on the top. It came out perfect
Sticky banana & maple cake
Serves 8
Easy
Prep:
Cook: -
This childhood favourite is sticky, indulgent and completely moreish
Skip to ingredients
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- 100g softened butterplus extra for the tin
- 8 tbsp maple syrupplus extra to serve
- 3 small ripe bananasand 1 over-ripe banana
- 200g light muscovado sugar
- 4 eggs
- 2 tsp vanillapaste or seeds scraped from 2 vanilla pods
- 200g self-raising flour
- 100g ground almonds
- 1 tsp bicarbonate of soda
- 200g pot Greek yogurt
Nutrition: per serving
- kcal514
- fat24g
- saturates10g
- carbs68g
- sugars47g
- fibre2g
- protein11g
- salt1glow
Method
step 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.
step 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.
