Banana and maple syrup cake

Banana and maple syrup cake

This delicious cake is the perfect way to use up over-ripe bananas, and makes a moreish teatime treat.


  • 200g/7oz butter, softened, plus extra for greasing
  • 400g/14oz plain flour, plus extra for dusting
  • 4 ripe bananas, peeled
  • 200ml/7fl oz maple syrup
  • 25-50ml/1-2fl oz milk (optional)
  • 150g/5¼oz caster sugar
  • 4 free-range eggs
  • 2 tsp baking powder
  • 100g/3½oz pecan nuts, roughly chopped
  • 200ml/7fl oz double cream

Preparation method

  1. Preheat the oven to 170C/150 Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour.

  2. Blend the bananas in a food processor until roughly chopped, then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency, if necessary.

  3. In a large bowl, beat together the butter and sugar until pale and fluffy. Add the eggs one at a time, beating after each addition until each egg is fully incorporated into the mixture.

  4. 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.

  5. 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.

James Martin recipes from James Martin: Home Comforts

Less than 30 mins preparation time

30 mins to 1 hour cooking time

Serves 6-8