The secret to making banana cake more moist and flavourful lies in one simple ingredient that many recipes omit. James Martin’s version of his classic snack includes double cream for that spongy and soft texture that’s so sought after. Sharing the method from the chef’s series, Home Comforts, BBC Food stated: “This delicious banana cake is the perfect way to use up over-ripe bananas, and makes a moreish teatime treat.”
Following the instructions, this recipe yields six to eight servings and can be prepared in under 30 minutes, with an additional 30 minutes to an hour in the oven.
James Martin’s banana cake recipe
Ingredients
- 200g butter, softened, plus extra for greasing
- 400g plain flour, plus extra for dusting
- Four ripe bananas, peeled
- 200ml maple syrup
- 25-50ml milk (optional)
- 150g caster sugar
- Four free-range eggs
- Two tsp baking powder
- 100g pecan nuts, roughly chopped
- 200ml double cream
Method
Set the oven to 170C (150C for fan ovens) or Gas Mark three. Lightly coat a 23cm (9-inch) springform cake tin with butter. Sprinkle in a tablespoon of flour, then rotate and tilt the tin to dust the entire base and sides. Discard any flour that doesn’t stick.
Place the bananas into a food processor and pulse until coarsely broken down. Add 75ml of maple syrup and blend again until completely smooth. If the texture is too thick, mix in up to 50ml of milk to help loosen the purée.
In a separate large mixing bowl, cream the butter and sugar together until the mixture is light and airy. Crack in the eggs one at a time, mixing thoroughly between additions to ensure each one is fully absorbed.
Next, stir in the flour, baking powder, banana mixture, and about three-quarters of the chopped pecans. Fold everything together gently until just incorporated, avoiding overmixing.
Transfer the batter into the prepared tin and tap it gently on the countertop to level out the mixture and remove air pockets. Scatter the remaining pecans evenly over the top.
Place the tin in the oven and bake for 45 to 60 minutes, or until the surface is a golden colour and a skewer inserted into the middle comes out clean. Let the cake rest in the tin for 10 minutes before removing it and placing it on a wire rack to cool completely.
While the cake is cooling, pour the cream and the remaining maple syrup into a small pan and bring it to a boil. Let it bubble for three to five minutes until it slightly thickens. Remove from heat and allow it to cool down fully.
To finish, pour the cooled maple glaze over the cake, letting it drip slightly down the sides. Leave it for about 10 minutes before slicing and serving.
