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Sticky banana, cardamom and chocolate cake

Sticky banana, cardamom and chocolate cake

Who can resist an upside-down cake? We made ours in a heart-shaped tin, but a round one works just as well

  • Feeds 8Feeds 8
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1527kj 365kcal
  • Fat
    Med 27%
  • Saturates
    High 48%
  • Sugar
    High 35%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 42g


  • 120g Co-op British unsalted butter, softened, plus extra for greasing
  • 4 tbsp maple syrup
  • 3-4 ripe Co-op Fairtrade bananas, each cut into 3 strips lengthways
  • 10 cardamom pods
  • 120g Co-op Fairtrade light brown soft sugar
  • 1 tbsp vanilla extract
  • 2 Co-op British free range eggs
  • 80g Co-op plain flour
  • 40g Co-op ground almonds
  • 50g Fairtrade cocoa powder
  • 100ml Co-op British whole milk
  • Crème fraîche, to serve


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Grease and line a heart-shaped or round springform tin, 22cm across
  3. Drizzle the maple syrup evenly over the base
  4. Arrange the banana strips cut-side down over the top, just touching each other.
  5. In a pestle and mortar, crush the cardamom, then remove the seeds and grind to a powder, discarding the husks
  6. Using an electric whisk, beat the butter, sugar and vanilla with the cardamom until pale and fluffy
  7. Whisk in the eggs, one at a time
  8. Add the flour, almonds and cocoa, followed by the milk. Beat until well combined then pour over the bananas
  9. Smooth the top and bake for 45-50 mins, or until a skewer comes out clean.
  10. Allow to cool for 5 mins, then take out of the tin
  11. Serve warm, fruit-side up, with a spoonful of crème fraîche