Let's Go Bananas

Fresh from the oven!

Ever since Ocado started putting bananas on two for one there have been an abundance of them in the house. Which is a perfect excuse for me to get my bake on and make lots of banana based goodies. 

So far there has been my banana and chocolate cake and an (unsuccessful) upside down banana cake. 

But my latest creation has to be by far the best (according to family and friends that is).

I am a great lover of sticky toffee pudding, and it is without fail my go to pub pudding. So when I read about this banana sticky toffee hybrid cake I couldn't help myself. 

Served warm with vanilla ice cream, or cold with a cup of tea, this sticky banana and maple syrup cake will no doubt go down a storm.

Recipe - 

100g softened butter
200g dark brown sugar 
4 eggs
200g self raising flour
100g ground almonds
1tsp bicarbonate of soda
1 tsp vanilla extract (not essence!!) 
2 very ripe bananas (mashed)
200g greek yogurt (I used total 0%)
160 ml maple syrup

Step One - Butter and line a square tin (21cm) with baking parchment (it makes it easier to remove the sticky bottom).

Step Two - Cream together the softened butter and sugar with a wooden spoon until combined and any lumps have gone.

Step Three - Add the flour, almonds, bicarbonate of soda and eggs (add one egg at a time to avoid lumps) to the butter and sugar. 

Step Four - When the mixture is fully combined fold in the bananas, extract and yoghurt until its light in texture.

Step Five - Pour half the maple syrup into the bottom of the tin. Keep an eye out for any leaks, I would avoid using a springform tin as maple syrup will go everywhere! Once there is an even layer of maple pour the cake mix into the tin (gently so that some of the syrup remains at the bottom).

Step Six - Bake for approx 1 hour (but check after 45 minutes as ovens can vary) at 140c (fan assisted). 

Step Seven - When the cake springs back to the touch and a skewer comes out clean take out of the oven and leave to cool in the tin for around ten minutes. After this time use a skewer to pierce holes in the cake. Then pour the rest of the maple syrup evenly over the top of the sponge. 

Step Eight - Remove from the tin and tuck in!