I don’t usually use bananas for this column, but due to confinement I am on a mission to reduce waste and appreciate all that I have.  If like me you always find bananas in the fruit bowl going to waste and don’t always get around to using them? Well let's get back to the classics with a cake that we all adore.

Preparation - 12 minutes

Cooking time - 35-40 minutes

Vegetarian

Skill - easy

Serves 10-12

Ingredients

150g butter, softened, 1 tbsp for greasing tin

100g brown sugar

80ml maple syrup

4 bananas (ripe)

175g caster sugar

Pinch ground cinnamon

1 tsp vanilla essence

155g flour

1 tsp baking powder

4 eggs

Method

Preheat the oven 160C

Begin by greasing a 18-20cm springform tin with 1 tablespoon of butter. Cut a round of baking paper to line the base of the tin.

Put 50g brown sugar in a small saucepan, add the maple syrup and heat together until the sugar has dissolved and a syrup has formed.

Peel the bananas and cut in half lengthways, lay cut side down in the prepared cake tin.

Pour over the maple syrup so the bananas are coated and set aside.

In the bowl of your mixer add the softened butter, both sugars, cinnamon and vanilla.  Beat until light and creamy (5 minutes).

Add the eggs one at a time, beating well between each addition.

Scrape down the sides and fold through the sifted flour and baking powder.

Pour the batter over the bananas and spread to even out.

Bake for 35-40 minutes.

Cool in the tin for 10 minutes.  Turn upside down onto the plate and carefully remove the tin and paper.  

This cake will last 2-3 days.