A delicious alternative to banana bread – upside down banana and maple cake

All three boys love bananas so I’ll buy a bunch every week with the food shop. Usually they’ll all get eaten but there’s occasionally a few overripe one languishing on the side. We all know the go to recipe for black bananas and that’s banana bread and while I can make a pretty good one, it gets a bit samey after a while.

On Tuesday, Gareth had the day off to be here when the new sofa arrived. It also happened to be Pancake Day. We’d planned to have pancakes in the evening after dinner, but we ended up making American style ones after lunch. Gareth does like to cook but he’s not much of a baker (his own admission, not a criticism!) So when he decided to bake something to use up the black bananas, I was surprised. But I’m glad he did, this cake is delicious.

If you’re getting bored of banana bread and you have some overripe bananas that need using up, I definitely recommend this recipe.


100g softened butter

4 ripe bananas

8tbsp maple syrup plus a little extra

4 eggs

200g light brown sugar

2tsp vanilla extract

200g self raising flour

100g ground almonds

1tsp bicarb of soda

200g Greek yoghurt



1. Preheat the oven to 160C. Butter and line a square tin, preferably a springform one. Pour half of the syrup into the bottom of the tin to coat it. Halve 3 of the bananas and lay them in the tin, cut side down.

2. Beat the butter, sugar, eggs, vanilla extract and the leftover banana. Fold in the flour, almonds and bicarb then stir in the yoghurt. Spoon this mixture into the tin carefully, trying not to dislodge the bananas. Bake for around 45 minutes or until a skewer comes out clean. Poke a few holes into the cake and drizzle over the rest of the syrup.

And that’s it! It really couldn’t be simpler. Both boys had some for their pudding that night and while Archie wasn’t interested (he’d rather play!), Henry gobbled his down. Gareth then finished off Archie’s bit as well as some of his own. I think he needs to bake more often!


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