Method

• 1.
  Preheat oven to 160°C/140°C fan-forced. Grease a 20cm square cake pan and line with baking paper (if you're using a loose-bottomed pan, place a folded sheet of foil around the base in case some of the maple syrup leaks).

• 2.
  Pour maple syrup into the base of the pan. Slice bananas in half lengthways and layer them, cut-side down, in the pan. Using a stand mixer fitted with the paddle attachment, beat butter and sugar until thick and pale. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then fold in the our, nuts, bicarb and cinnamon.
• 3.
  Fold in yoghurt until combined. Carefully spread the batter over bananas in pan.
• 4.
  Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Pierce hot cake all over with a skewer, then drizzle over rum.
• 5.
  Set aside for 2 minutes to soak, then remove the cake from pan and transfer, bottom-side up, to a wire rack to cool slightly.
• 6.
  For the Bundy rum sauce, place the butter, cream, sugar and maple syrup in a saucepan over medium heat, stirring until the butter melts. Cook for a further 10 minutes, or until thickened slightly.
• 7.
  Remove from heat and stir through rum. Set aside to cool slightly.
• 8.
  Drizzle warm cake with a little rum sauce and serve with ice cream and remaining sauce on the side.