Name: Upside-down banana cake with maple-caramel sauce
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 8
Ingredients: 100g softened butter plus extra for greasing; 8 tbsp maple syrup; 3 small ripe bananas and 1 very overripe banana; 200g dark brown soft sugar; 4 large eggs; 2 tsp vanilla paste or extract; 200g self-raising flour; 100g pecan broken into pieces; 1 tsp bicarbonate of soda; 1 tsp ground cinnamon; 200g pot full-fat Greek yogurt plus extra, or vanilla ice cream, to serve; 100g whole pecan; 100g salted butter diced; 100ml double cream; 100ml maple syrup

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Upside-down banana cake with maple-caramel sauce

Upside-down banana cake with maple-caramel sauce

Sarah Cook

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Serves 8

Easy

Prep: 45 mins

Cook: 55 mins - 1 hr and 10 mins

A star rating of 4.9 out of 5.17 ratingsRate

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Hot toffee sauce makes sticky, warm banana cake even more of a treat

Freezable

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Ingredients

Nutrition

Units:

MetricUS

100g softened butter

plus extra for greasing
8 tbsp maple syrup
3 small ripe bananas

and 1 very overripe banana
200g dark brown soft sugar
4 large eggs
2 tsp vanilla

paste or extract
200g self-raising flour
100g pecan

broken into pieces
1 tsp bicarbonate of soda
1 tsp ground cinnamon
200g pot full-fat Greek yogurt

plus extra, or vanilla ice cream, to serve

For the sauce

100g whole pecan
100g salted butter

diced
100ml double cream
100ml maple syrup

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Nutrition: per serving with sauce

kcal802
fat51g
saturates21g
carbs77g
sugars56g
fibre4g
protein10g
salt1.1g

Method

step 1

Heat oven to 160C/140C fan/gas 3. Grease a 20cm square cake tin and line the base with baking parchment. For the cake, pour in half the syrup, swirling to coat the bottom. Peel and halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
step 2

Beat together the butter, sugar, eggs, vanilla and overripe banana with an electric whisk. Tip the flour and pecans into a food processor and pulse until finely ground together. Stir into the butter mixture with the bicarbonate of soda and cinnamon, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake the cake for 45 mins-1 hr until a skewer inserted into the centre comes out with only moist crumbs.
step 3

Meanwhile, make the sauce. Toast the pecans for 1-2 mins in a pan, add the remaining ingredients and cook until the butter has melted. Then bubble for 5 mins until it has thickened a little.
step 4

When the cake is cooked, poke it all over with the skewer – inserting it about halfway into the cake each time. Pour over the remaining maple syrup and allow it to soak in for a few mins, then turn the cake out of the tin, upside-down, onto a serving plate. Reheat the sauce, and serve with Greek yogurt or vanilla ice cream.

Recipe from Good Food magazine, March 2014

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A star rating of 4.9 out of 5.17 ratings

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