Preheat the oven to 170C/150C Fan/Gas 3. Grease a 23cm/9in springform cake tin with butter. Add a tablespoon of flour to the tin and tip the tin this way and that until the base and sides are coated with flour. Shake out any excess flour.
Blend the bananas in a food processor until roughly chopped
then add 75ml/2¾fl oz of the maple syrup and blend to a smooth paste. Pour in up to 50ml/2fl oz of milk and blend again to obtain a smoother consistency
if necessary.
In a large bowl
beat together the butter and sugar until pale and fluffy. Add the eggs one at a time
beating after each addition until each egg is fully incorporated into the mixture.
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.
Bake for 45-60 minutes
or until the top is golden-brown and a skewer inserted into the centre of the cake comes out clean. Set the cake aside to cool in the tin for 10 minutes
then turn out onto a wire rack and allow to cool completely.
Meanwhile
bring the cream and remaining maple syrup to the boil in a saucepan. Continue to boil for 3-5 minutes
or until the mixture has thickened slightly
then set aside until completely cooled.
Before serving
spread the maple-syrup glaze over the top of the cake
allowing it to drizzle down the sides slightly. Set aside for 10 minutes
