Overripe bananas are hard to enjoy on their own, so many people are fans of homemade banana bread.

The classic recipe is simple and quick to make with a ‘rough around the edges’ finish preferred over refined decorating techniques.

Those looking to level up their banana loaf cake can look to James Martin, who has a “delicious” recipe that he claims makes a “moreish teatime treat.”

His formula calls upon pecans and maple syrup to upgrade a basic recipe.

James’ recipe also includes one step many people skip: blending the bananas. This creates a “puree” consistency, which creates a silky sponge rather than a chunky cake.

The James Martin’s Saturday Morning presenter finishes the cake with a sugary drizzle and a sprinkling of pecans.

Made with double cream and maple syrup, the creamy glaze complements the banana flavours perfectly.

Of course, you can forgo this and leave the sponge cake plain, or why not swap the glaze for some melted chocolate? Chocolate with 75% cocoa or above will cut through the sweetness of the bananas.

James Martin’s banana bread recipe

Ingredients

200g/7oz butter softened, plus extra for greasing

400g/14oz plain flour, plus extra for dusting

Four ripe bananas peeled

200ml/7fl oz maple syrup

25-50ml/1-2fl oz milk (optional)

150g/5¼oz caster sugar

Four free-range eggs

Two tsp baking powder

100g/3½oz pecan nuts, roughly chopped

200ml/7fl oz double cream

Method

Every good cake needs a hot oven to ensure it rises well, so start by preheating the appliance to 170C/150C Fan/Gas 3.

Grease a 23cm/9in springform cake tin with butter, then add a tablespoon of flour to the tin. Swiftly tip the tin to coat the base and sides with flour, then shake to remove the excess.

Peel and break up the bananas into rough chunks. Add them to the blender or food processor with 75ml of the maple syrup and blend to a smooth paste. If you wish, add up to 50ml/2fl oz of milk and blend again to make the paste even smoother.

Add the butter and sugar to a large mixing bowl and beat together until pale and fluffy. Crack in the eggs one at a time, beating after each one is added to ensure they are incorporated into the mixture.

Now add the dry ingredients, baking powder, and flour, along with the banana puree. Follow with three-quarters of the pecan nuts then gently fold the mixture together until just combined.

Spoon the cake mixture into the prepared tin. Bang the base of the tin carefully against the work surface a couple of times to settle the mixture, then sprinkle the remaining chopped pecan nuts over the top of the cake.

Transfer the mixture to the prepared cake tin and bake for 45 minutes to one hour, or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and set it aside to cool in the tin for 10 minutes. Then, turn it out onto a wire rack and allow it to cool completely.

Meanwhile, make the glaze. In a saucepan, bring the cream and remaining maple syrup to a boil and continue to cook for three to five minutes or until the mixture has thickened slightly.

Set the glaze aside until completely cooled. Just before serving the cake, spread the maple syrup glaze over the top, allowing it to drizzle down the sides slightly.