Sticky banana & maple cake

Sticky banana & maple cake

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(12 ratings)

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Cooking time

Prep: 35 mins Cook: 45 mins - 1 hr

Skill level

Easy

Servings

Serves 8

This childhood favourite is sticky, indulgent and completely moreish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
514
protein
11g
carbs
68g
fat
24g
saturates
10g
fibre
2g
sugar
47g
salt
1g

Ingredients

  • 100g softened butter, plus extra for the tin
  • 8 tbsp maple syrup, plus extra to serve
  • 3 small ripe bananas and 1 over-ripe banana
  • 200g light muscovado sugar
  • 4 eggs
  • 2 tsp vanilla paste or seeds scraped from 2 vanilla pods
  • 200g self-raising flour
  • 100g ground almonds
  • 1 tsp bicarbonate of soda
  • 200g pot Greek yogurt

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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.

Recipe from Good Food magazine, October 2010

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Comments

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

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

suscdn's picture
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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
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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.

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

thynk2much's picture
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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
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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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