Banana and maple syrup cake

Banana and maple syrup cake

More Home Comforts
Peter Cassidy

Chefs are always on the look-out for new and different ingredients, and once they’ve found something new they generally stick with it for a while. Well, that ingredient for me at the moment is maple syrup. I can’t get enough of the stuff. I love it. There are many grades, but get the best you can afford, as you really can taste the difference.


Quantity Ingredient
4 ripe bananas, peeled and roughly chopped
200ml maple syrup
50ml milk, (only if needed and if the bananas are firm)
200g softened unsalted butter, plus extra for greasing
150g caster sugar
4 eggs
2 teaspoons baking powder
100g pecan nuts, roughly chopped
400g plain flour
200ml double cream


  1. Preheat the oven to 170°C. Butter, line and flour a 23cm springform cake tin.
  2. Place the bananas in a food processor and blitz until chunky, then add 75ml of the maple syrup (and the milk if needed) and blitz until smooth.
  3. In a large bowl, whisk the butter and sugar together until pale and very soft, then add the eggs one at a time, whisking well in between. Add the baking powder, then fold in the banana mixture, three-quarters of the pecans and finally the flour.
  4. Spoon into the cake tin, then carefully drop the tin from a height of about 15cm onto the work surface twice, to settle the mixture.
  5. Sprinkle the remaining chopped pecans over the top of the cake and bake for 45–60 minutes, until golden, risen and firm to the touch.
  6. Cool in the tin for 10 minutes, then turn out and leave to cool on a wire rack.
  7. While the cake cooks, put the cream and remaining maple syrup into a saucepan and bring to the boil. Boil for 3–5 minutes until reduced and thickened, then set aside to cool completely.
  8. When the cake is cold, spoon the maple 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.
Home Comforts
British food
classic recipes
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