Banana and Maple Syrup Cake

A delicious teatime treat using ripe bananas, maple syrup, and pecans with a creamy maple glaze.

Baking Vegetarian Dessert Cake Bananas

Estimated Nutrition

Calories

982.3

kcal / serving

5894 kcal total

Carbs

93.8g

per serving

562.9 g total

Fat

62.1g

per serving

372.4 g total

Protein

12.1g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

200

Maple Syrup

divided use

150

Caster Sugar

tsp

Baking Powder

Dairy

200

Butter

softened, plus extra for greasing

Milk

optional, to adjust consistency

piece

Egg

free-range

200

Double Cream

Fruits

piece

Banana

ripe, peeled

GrainsCereals

400

Plain Flour

plus extra for dusting

NutsSeeds

100

Pecan Nut

roughly chopped

Method

Preheat the oven to 170°C and grease a 23cm springform tin with butter and flour.

Boil cream and 125ml maple syrup for 3-5 minutes until thickened then cool.

Spread glaze over cooled cake and let set for 10 minutes before serving.

Bake for 45-60 minutes at 170°C until golden and a skewer comes out clean.

Spoon mixture into the tin and sprinkle remaining pecans over the top.

Fold in baking powder, flour, banana purée, and 75g of pecans until combined.

Beat butter and sugar until fluffy and add eggs one at a time.

Blend bananas with 75ml maple syrup and up to 50ml milk until smooth.