Not only did I have a surfeit of Maple syrup (thank you Luc) but I also found myself with over-ripe bananas. And here’s the perfect recipe!
Preheat your oven to 170ºC (350ºC) and grease and line a 23cm (9′) springform cake tin. In a food processor blend 4 very ripe, peeled bananas until roughly chopped, then add 75ml (2¾ fl oz) of maple syrup and blend to a smooth paste. Pour in up to 50ml (2fl oz) of milk and blend again to obtain a smoother consistency. In a large bowl beat together 200g (7 oz) of softened butter and 150g (5¼ oz) of caster sugar until pale and fluffy. Add 4 eggs one at a time incorporating each one into the mixture before adding the next. Now add 400g (14 oz) of plain flour, 2 teaspoons of baking powder, the banana mixture and 75g (2¾ oz) of roughly chopped walnuts. Fold the mixture together until just combined and spoon it into the prepared tin. Bake for approximately 60 minutes, or until the top is golden-brown and a skewer comes out clean. Set the cake aside to cool in the tin for 10 minutes, then turn it out onto a wire rack and allow it to cool completely. Meanwhile bring 200ml (7 fl oz) of double cream and 125ml (4¼ fl oz) of maple syrup to the boil in a saucepan. Boil for 3-5 minutes or until the mixture has thickened slightly then set it aside until completely cooled. Before serving, spread the maple syrup glaze over the top of the cake (allowing it to drizzle down the sides slightly) and decorate with some more walnuts.
*from this recipe
michelle picker cooks 