This recipe comes from my favorite maple cookbook, Maple, which can be found in my shop.
Makes 16 servings
- 1/3 cup chopped pecans
- 1/4 cup maple sugar
- 6 tablespoons butter, melted, divided
- 3 bananas, slices into 1 1/2-inch disks, plus 3/4 cup mashed ripe bananas
- 1 1/2 cups whole wheat pastry flour
- 1 cup all-purpose flour, plus more for pan
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 4 large eggs, separated
- 2 cups pure maple syrup
- 2 tablespoons canola oil
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Coat bundt pan with nonstick cooking spray. Dust bottom of the pan with flour.
- In a small bowl, combine pecans, maple sugar, and 2 tablespoons melted butter. Spread evenly around the pan. Arrange banana slices on top of maple sugar mixture.
- In a medium bowl, whisk flours, baking powder, baking soda, cinnamon, salt, and cloves.
- In a clean bowl, beat egg whites with clean electric beaters on medium speed for 2 to 3 minutes, until soft peaks form.
- In a large bowl, beat egg yolks, mashed bananas, 1 1/4 cups syrup, oil, rum, and vanilla until smooth. Beat in remaining 4 tablespoons melted butter.
- Stir flour mixture. Stir in one-third of the egg whites to lighten batter. Fold remaining egg whites into batter. Carefully pour batter on top of banana slices in pan.
- Bake for 48 to 55 minutes, until cake is puffed and springs back when lightly touched. Cool in the pan on a wire rack for 10 minutes. Run a knife along pan edge and then invert cake onto cooling rack to cool completely.
- Just before serving, in a medium saucepan fitted with a candy thermometer, bring remaining 3/4 cup syrup to a boil over medium-high heat. Set up an ice bath next to the stove. Boil, without stirring, about 4 minutes, until syrup reaches 240 degrees.
- Remove from heat and set saucepan into the ice bath for 30 seconds to immediately stop cooking. The sugar mixture will thicken.
- Drizzle syrup over cooled cake.