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This recipe is classed as intermediate

Rating 2.87 / 5 (146 votes)

Prep time:
15 min
Cook time:
45 min
Serves:
8

Banana, pecan and maple syrup cake is a deliciously sweet and sticky bake, great for afternoon tea or a birthday cake with a difference

Method

1. For the cake: Preheat the oven to 180C/160C fan/gas 4. Grease a 22cm savarin or fluted cake ring.

2. Cream together the butter and sugar with a stand mixer or by hand. Add the bananas and maple syrup, then the eggs and pecan nuts. Fold in the flour by hand. Put the mixture into the tin and bake for 45 minutes.

3. For the topping: Meanwhile, put sugar in a pan over a low heat until it caramelises. Add the maple syrup, double cream and butter and heat until the mixture has combined and is soft, light brown in colour and has the thickness of caramel.

4. When the cake is ready, turn it out and leave to cool. To decorate, brush with the toffee caramel topping and decorate with pecans.

Ingredients

For the cake:

  • 200 g butter, softened
  • 150 g light soft brown sugar
  • 4 bananas, mashed
  • 3 eggs
  • 75 ml maple syrup
  • 400 g self-raising flour
  • 2 handfuls pecans, finely chopped

For the toffee caramel topping:

  • 100 g caster sugar
  • 100 ml maple syrup
  • 100 ml double cream
  • 50 g butter
  • 12 pecan halves, to decorate

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Latest Comment

 

I made this cake today, with one or two alterations, I baked it in a 9" cake tin and 'upped' the cooking time to 1 1/4 hours, my husband does'nt like icing so I brushed it with maple syrup (about 2 tablespoons) while it was hot, the result was brilliant. Will definately make this cake again

JanetV16841 JanetV16841  Posted 18 Oct 2013 12:03 PM
 

Easy and delicious

JoanM68236 JoanM68236  Posted 09 Aug 2013 10:31 AM
 


JoanM68236 JoanM68236  Posted 09 Aug 2013 10:31 AM
 

This recipe has worked for me three times, including a vegan version!

HELENB60495 HELENB60495 Posted 25 Jun 2013 11:30 AM