Banana and maple syrup cake
As part of our Canadians in the Park theme for this year, the tearoom are baking some Canadian-inspired cakes for you to try. What could be more synonymous with Canada than maple syrup? Try this recipe at home for a tasty tea-time treat.
- 200g softened butter
- 150g caster sugar
- 400g plain flour
- 4 ripe bananas, peeled
- 200ml maple syrup
- 4 eggs
- 2tsp baking powder
- 100g pecans, roughly chopped
- 200ml double cream
- Pre-heat the oven to 170C/150 Fan/Gas 3 then grease and line a 23cm/9” springform cake tin.
- Blend the bananas in a food processor until roughly chopped then add 75ml of the maple syrup and blend further. Add up to 50ml of the milk, if required, and blend again to achieve a smoother consistency.
- In a separate bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each additional. Add the baking powder, flour, banana puree and 3/4 of the pecans to the bowl. Gently fold together until just combined.
- Spoon the mixture into the prepared tin. Bang the base of the tin against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecans over the top of the cake.
- 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 aside the cake to cool before turning onto a wire rack.
- Meanwhile, bring the cream and remaining maple syrup to the boil in a pan and continue to boil for 3-5 mins until it thickens. Set aside to cool then drizzle over the top of the cake before serving.