Wendy's Kitchen Table

I love the combination of banana and maple syrup in this delicious moist cake. Doubles as a dessert or a cake.

INGREDIENTS
½ cup maple syrup
3 small ripe bananas, halved lengthways, plus 1 over-ripe banana, mashed
100g unsalted butter, at room temperature
185g brown sugar
4 eggs
2 teaspoons vanilla extract
1 1/3 cup self-raising flour
100g almond meal
1 tsp bicarbonate soda
2/3 cup Greek-style yoghurt

METHOD
Preheat oven to 160˚C or 140˚C fan-forced. Grease and line a 20cm square cake pan. Pour in half of maple syrup, swirling to coat base. Top with halved banana, cut sides down.
Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Stir through vanilla extract and mashed banana. Add flour, almond meal and bicarbonate of soda and gently mix to combine. Fold in yoghurt.
Carefully, spoon mixture into prepared pan, without dislodging bananas. Bake for 45 mins, until a skewer inserted comes out clean. Using a skewer, poke holes into cake. Pour over remaining maple syrup and stand for 5 minutes, until syrup soaks in. Turn cake out onto a plate. Slice and serve warm.