Sunday, 14 July 2013

Banana and Maple Upside Down Cake

Having an abundance of bananas in the fruit bowl made me want to make banana bread, but after a quick scan online for inspiration, I settled on this cake instead. It's full of banana and nuts and is covered in a sticky maple glaze, and it's great hot from the oven as well as cut into squares or bars for a party or picnic!

2 ripe bananas
1 over-ripe banana, mashed
100g unsalted butter
8tbsp maple syrup
200g light muscovado sugar
4 eggs
1tsp vanilla essence
250g self raising flour
50g chopped nuts (I used almonds, but I think pecans would be better)
Pinch of bicarbonate of soda
200g Greek yogurt

Pre-heat your oven to 160c. Grease a square baking tin/dish and line the base with greaseproof paper.

Pour half of the maple syrup into the bottom of the tin and spread evenly over the base. Slice the two ripe bananas length ways and lay these flat side down in the tin.

In a bowl, add the butter, sugar, eggs,vanilla and the mashed banana and mix with an electric whisk until well combined.
Sift in the flour and bicarbonate of soda and fold into the mixture before stirring in the chopped nuts and yogurt. Once it's all combined, carefully pour the mix into the tin, taking care not to move the bananas on the base. Bake for 45-50 minutes, until the top is lightly golden, springy to the touch and a skewer inserted into the middle comes out clean.

While it's still hot, poke holes all over the top of the cake with a skewer and pour over the rest of the maple syrup. Leave for a few minutes until the syrup has soaked into the cake before turning it out upside down.

If serving warm, it's great with clotted cream ice cream and a bit of extra syrup!

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