I spotted that recipe in one of last year’s editions of Good Food. I baked it this afternoon, it’s moist, springy, sweet and sticky and I love it.

First I prepared the tin, lined with the baking paper, in went about 4 spoons of maple syrup, then 3 ripe bananas, cut in half and placed down in the syrup, while the oven was heating up to 160 degrees ( gas 3).

For the cake itself I used 100 g of softened butter, one ripe banana, 200 g of light muscovado sugar, 4 eggs, some vanilla paste, 200 g of self raising flour, 100 g of ground almonds, 1 tsp of soda and a 200g pot of Greek yoghurt.

Butter, eggs, sugar, paste and banana got beaten up together, then in went flour, almonds and soda, yoghurt in the end. All this went onto the prepared bananas and baked for around an hour. When ready, I pricked the cake and poured some more maple syrup onto the little holes, then turned it upside down.

Very, very happy with the result.