- 8
- 45 mins
- 115 mins
Ingredients
- 100 g softened butter, plus extra for greasing
- 8 tbsp maple syrup
- 3 small ripe bananas and 1 very overripe banana
- 200 g dark brown soft sugar
- 4 large eggs
- 2 tsp vanilla paste or extract
- 200 g self-raising flour
- 100 g pecans, broken into pieces
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 200 g pot full-fat Greek yogurt, plus extra, or vanilla ice cream, to serve
- 100 g whole pecans
- 100 g salted butter, diced
- 100 ml double cream
- 100 ml maple syrup
Preparation
Step 1
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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
Beat together the butter, sugar,
whisk
into a food processor and pulse until finely ground together. Stir into the butter mixture with the
, then stir in the
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.
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.
Fantastic. With the warmed sauce it's like a delicious stick toffee pudding with the added bonus of banana!
Truly delicious and so easy to make
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