Sticky banana & maple cake

Sticky banana & maple cake

  • 1
  • 2
  • 3
  • 4
  • 5
(15 ratings)

Prep: 35 mins Cook: 45 mins - 1 hr


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
Save to My Good Food
Please sign in or register to save recipes.


  • 100g softened butter, plus extra for the tin



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 8 tbsp maple syrup, plus extra to serve
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 3 small ripe bananas and 1 over-ripe banana



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

  • 200g light muscovado sugar
  • 4 eggs



    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



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

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


    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

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

  • 200g pot Greek yogurt


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Jul, 2019
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
craftylinda's picture
1st Mar, 2017
A lovely cake very moist I used rice flour and it worked well for gluten free! Great recipe.
17th Jan, 2016
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.
28th Jun, 2014
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!
7th Dec, 2013
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!
15th Jan, 2013
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
26th Oct, 2012
I was searching for the best banana cake recipe and this is it! Will definately make it again :-)
31st Aug, 2012
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.
24th Aug, 2011
Fantastic, everyone came back for more and very simple to make. My new favourite for dinner parties : )
6th Mar, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?