Sticky banana & maple cake

Vegetarian
Health score
2%
Sticky banana & maple cake
95 min.
8
483kcal

Suggestions


Indulge in the delightful flavors of our Sticky Banana & Maple Cake, a perfect dessert that will satisfy your sweet cravings while being entirely vegetarian. This cake is not just a treat for your taste buds; it’s a celebration of simple, wholesome ingredients that come together to create a moist and flavorful masterpiece. With the rich sweetness of ripe bananas and the warm, inviting notes of maple syrup, each bite is a heavenly experience.

Imagine the aroma wafting through your kitchen as this cake bakes to perfection, filling the air with a comforting scent that beckons everyone to gather around. The combination of light muscovado sugar and ground almonds adds a unique depth to the flavor, while the Greek yogurt ensures a tender crumb that melts in your mouth. Whether you’re hosting a gathering or simply treating yourself, this cake is sure to impress.

Ready in just 95 minutes and serving up to eight people, it’s an ideal choice for family gatherings or a cozy afternoon tea. The caloric breakdown makes it a guilt-free indulgence, allowing you to enjoy dessert without the worry. So, roll up your sleeves and get ready to create a dessert that not only looks stunning but tastes divine. Your friends and family will be asking for seconds!

Ingredients

  • 100 butter softened for the tin
  • tbsp maple syrup 
  • small bananas and 1 over-ripe banana ripe
  • 200 muscovado sugar light
  •  eggs 
  • tsp seeds scraped from 2 vanilla pods 
  • 200 self-raising flour 
  • 100 ground almonds 
  • tsp bicarbonate of soda 
  • 200 pot greek yogurt 

Equipment

  • oven
  • whisk
  • cake form
  • skewers

Directions

  1. Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment.
  2. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
  3. 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.
  4. 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.
  5. 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.

Nutrition Facts

Calories483kcal
Protein9.34%
Fat35.01%
Carbs55.65%

Properties

Glycemic Index
26.03
Glycemic Load
20.86
Inflammation Score
-4
Nutrition Score
9.7817391364471%

Flavonoids

Catechin
2.31mg
Epicatechin
0.01mg
Kaempferol
0.04mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:482.81kcal
24.14%
Fat:19.23g
29.59%
Saturated Fat:7.68g
48.01%
Carbohydrates:68.8g
22.93%
Net Carbohydrates:65.89g
23.96%
Sugar:42.28g
46.97%
Cholesterol:109.96mg
36.65%
Sodium:287.61mg
12.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.54g
23.08%
Manganese:0.78mg
39.23%
Selenium:19.96µg
28.51%
Vitamin B2:0.47mg
27.75%
Calcium:117.51mg
11.75%
Fiber:2.91g
11.64%
Phosphorus:114.14mg
11.41%
Vitamin B6:0.21mg
10.61%
Vitamin A:456.92IU
9.14%
Potassium:307.45mg
8.78%
Iron:1.4mg
7.78%
Magnesium:28.57mg
7.14%
Folate:28.54µg
7.14%
Vitamin B5:0.7mg
7.03%
Vitamin B12:0.39µg
6.53%
Zinc:0.84mg
5.63%
Copper:0.11mg
5.34%
Vitamin E:0.66mg
4.41%
Vitamin C:3.3mg
3.99%
Vitamin B1:0.06mg
3.99%
Vitamin B3:0.62mg
3.1%
Vitamin D:0.44µg
2.93%
Vitamin K:1.21µg
1.15%