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.

Cakes and bakes
Sheffield Park Banana and Maple Syrup Cake
  • Preparation time 20 minutes (prep. time)
  • Cooking time 45-60 minutes (cooking time)
  • Serves 10-12


  • 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


  1. Pre-heat the oven to 170C/150 Fan/Gas 3 then grease and line a 23cm/9” springform cake tin. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.