This delicious cake is the perfect way to use up over-ripe bananas, and makes a moreish teatime treat.
Ingredients
- 200g/7oz
butter, softened, plus extra for greasing - 400g/14oz
plain flour, plus extra for dusting - 4 ripe
bananas, peeled - 200ml/7fl oz
maple syrup - 25-50ml/1-2fl oz
milk (optional) - 150g/5¼oz
caster sugar - 4 free-range
eggs - 2 tsp
baking powder - 100g/3½oz
pecan nuts, roughly chopped - 200ml/7fl oz
double cream
Preparation method
Preheat the oven to 170C/150 Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour.
Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary.
In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture.
Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes, or until the mixture has thickened slightly, then set aside until completely cooled.
Before serving, spread the maple-syrup glaze over the top of the cake, allowing it to drizzle down the sides slightly. Set aside for 10 minutes, then cut into slices and serve.
