Method

1. First, pre-heat the oven at 160°c on a medium fan.

2. Take 50g of the butter and grease the bottom of a 20cm cake tin.

3. Make a cartouche with some parchment paper that covers the whole base and sides of the tin, push it down so it sticks to the butter, then add another layer of butter on top of the paper.

4. Slice the bananas length ways into three, so you have long pieces around 0.5m thick.

5. Place the bananas flat side down in the bottom of the tin until it is completely covered, then set aside.

6. Weigh the brown sugar and maple syrup into a saucepan and put on a low heat for around 5 minutes until the sugar has dissolved.

7. Pour the mixture over the bananas in the tin.

8. In a mixing bowl beat together the remaining butter and caster sugar until pale and creamy, then add the eggs one by one.

9. Sift the flour and fold into the eggs with the baking powder, salt and vanilla essence.

10. Pour the mixture over the bananas and maple syrup making sure they are all covered.

11. Place in the oven for around 35-40 minutes until golden on top.

12. Remove the cake from the oven and check it is cooked through by dipping a small knife into the middle and seeing if it comes out clean.

13. Let the cake sit in the tin for around 5 minutes, then place a tray over the top of the tin and turn it upside down to serve

14. Serve with vanilla ice-cream or a bit of crème fraiche.

Tips:

• When you are laying the bananas in the tin, make sure thereare no gaps between them and that they are all completely flat. This will be the presentation side when the cake is cooked so it is important that it looks nice!