Another hit with my family and friends was this winning combination of banana, chocolate and Maple syrup. Best of all, it’s quick and easy to make with mostly store cupboard ingredients.
Sticky Banana, Chocolate & Maple Cake
100g softened butter, plus extra for the tin
8 tbsp maple syrup, plus extra to serve
3 small ripe bananas and 1 overripe banana
200g light muscovado sugar
2 tsp vanilla paste or seeds from 2 vanilla pods
200g self-raising flour
100g ground almonds
1 tsp bicarbonate of soda
50g cocoa powder
200g pot Greek yogurt
1 tbsp milk
Preheat the oven to 160C/140C fan. Butter a 20cm square cake tin and line with baking parchment.
Put half the maple syrup into the tin and make sure to coat the bottom. Half the 3 ripe bananas lengthways and lay them, cut side down, in the tin.
Place the butter, sugar, eggs, vanilla and over ripe banana into a large bowl and whisk with an electric hand whisk or use your stand mixer. In a separate bowl, mix the flour, ground almonds and bicarb together. Add the dry ingredients to the wet and gently combine, then stir in the yogurt. Put half the batter into another bowl and stir in the cocoa powder and milk. Carefully spoon alternate spoons full of the vanilla and chocolate mix into the tin, without dislodging the bananas. Finally, swirl together the vanilla and chocolate batter with the handle of a wooden spoon and bake for 45 mins to 1 hour until a skewer inserted into the centre comes out with only moist crumbs.
Poke all over with the skewer, about 3/4 way into the cake, then pour over the remaining maple syrup. Let it soak in for 5 minutes, then carefully turn out of the tin upside down, drizzling the top with more syrup. This cake is at its best served warm.