Step 1

Preheat oven to 160°C. Grease and line a 20cm square cake pan (if you are using a loose-bottomed pan, place a folded sheet of foil around the base in case some of the maple syrup leaks).

Step 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, 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.

Step 3

Fold in yoghurt until combined. Carefully spread the batter over bananas in pan.

Step 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.

Step 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.

Step 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.

Step 7

Remove from heat and stir through rum. Set aside to cool slightly . Drizzle warm cake with a little rum sauce and serve with ice cream and remaining sauce on the side.