Banana Cake with Creamy Maple Glaze

A great way to use up those over-ripened bananas is in this moist banana cake. Add a glaze of maple syrup and cream to create a treat that is hard to resist.

Banana Cake with Creamy Maple Glaze
  • 200 g butter, softened, plus extra for greasing
  • 400 g plain flour, plus extra for dusting
  • 4 ripe bananas, peeled
  • 200 ml maple syrup
  • 2½ tablespoons milk (if required)
  • 150 g caster sugar
  • 4 eggs
  • 2 teaspoons baking powder
  • 100 g pecan nuts, roughly chopped
  • 200 ml double cream
  1. Preheat the oven to 170°C
  2. Lghtly grease a 23 cm springform cake tin with butter. Add a tablespoon of flour to the cake tin and swirl until the base and sides are coated with flour. Shake out any excess flour.
  3. Blitz the bananas in a food processor until roughly chopped.
  4. Add 4 tablespoons of the maple syrup to the bananas and blend to a smooth paste. if necessary pour in up to 2½ tablespoons of milk and blend again to obtain a smoother consistency, .
  5. In a large bowl, beat together the butter and sugar until pale and fluffy.
  6. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture.
  7. Add the baking powder, flour, banana purée and ¾ of the pecan nuts to the bowl. Gently fold the mixture together until just combined.
  8. Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake.
  9. Bake for 45-60 minutes, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely.
  10. 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.
  11. 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.

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