This childhood favourite is sticky, indulgent and completely moreish
Prep:35 mins
Serves 8
100g softened butter, plus extra for the tin8 tbsp maple syrup, plus extra to serve3 small ripe bananas and 1 over-ripe banana200g light muscovado sugar4 eggs2 tsp vanilla paste or seeds scraped from 2 vanilla pods200g self-raising flour100g ground almonds1 tsp bicarbonate of soda200g pot Greek yogurt
STEP 1Heat 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.STEP 2Beat 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.
