Sticky Banana Maple Cake Recipes

Steps:

• 1. Preheat the oven to 350°. Prepare a 13x9 baking dish with butter and a light dusting of flour.
• 2. In the bowl of a stand mixer or using a hand beater, cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for 5 minutes more, or until very light. The butter and maple syrup may separate slightly. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
• 3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture along with the milk and bananas. Beat on low speed just until combined.
• 4. Bake for approximately 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
• 5. After cake is completely cooled in a medium bowl, beat the cream cheese until smooth. Add the butter, maple syrup, and vanilla and beat until smooth. Frost cake and garnish with walnuts.

Steps:

• Heat oven to 180C/160C fan/gas 4 and lightly grease a deep 23cm round cake tin, lining the base with baking parchment.
• To make the topping, put the butter and sugar in a small saucepan and cook over a medium heat until melted and combined. Add the vanilla and mix together. Pour the caramel into the cake tin and spread in an even layer. Cut the bananas in half lengthways and arrange on top of the caramel, cut-side down.
• To make the batter, put all the ingredients in a large bowl with 1/4 tsp salt. Use an electric mixer to beat together on a low speed until the batter is smooth and evenly mixed. Pour the batter on top of the bananas and level out with a spatula. Bake in the oven for 55 mins-1 hr or until a skewer inserted in the middle comes out clean. If the cake begins to look too dark, cover with foil after 45 mins. Allow to cool in the tin for 10 mins before turning out onto a plate. Best served warm but also delicious at room temperature. Best eaten within 2 days.