Ingredients
100g softened butter , plus extra for the tin
8 tbsp maple syrup , plus extra to serve
3 small ripe bananas and
1 over-ripe banana
200g light muscovado sugar
4 eggs
2 tsp vanilla paste
or seeds scraped from 2 vanilla pods
200g self-raising flour
100g ground almonds
1 tsp bicarbonate of soda
200g pot Greek yogurt
Method
1. Heat oven to 160C/140C fan/gas 3, butter a 20cm
square cake tin and line the base with baking parchment. Pour in half the
syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and
lay, cut-side down, in the tin.
2. Beat together the butter, sugar, eggs, vanilla
paste and over-ripe banana with an electric whisk. Fold in the flour, ground
almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the
tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked
in comes out with only moist crumbs. Poke all over with the skewer, about
halfway into the cake, then pour over the remaining maple syrup. Let it soak in
for a few mins, then carefully turn out of the tin upside-down, drizzling the
banana-studded top with more syrup. Slice and serve warm.
Credit to
: bbcgoodfood.com
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