Ingredients:

  • 3 large overripe bananas
  • 2 cups white whole wheat flour
  • 3/4 cup coconut sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup plain Greek yogurt
  • 2 large eggs, room temperature
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp fine sea salt
  • 1/2 cup pure Grade A dark maple syrup
  • 1/4 cup whole milk
  • 2 tbsp unsalted butter
  • 1 tsp vanilla bean paste
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch square baking pan.
  2. In a large mixing bowl, mash the 3 large overripe bananas until mostly smooth with only small lumps remaining.
  3. Whisk in the 1/4 cup melted butter, 3/4 cup coconut sugar, 2 eggs, 1/2 cup Greek yogurt, and 1 tbsp vanilla extract until the mixture is pale and uniform.
  4. Gently fold in the 2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp cinnamon, and 1/2 tsp salt until white streaks just disappear.
  5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.
  6. While the cake is baking, combine 1/2 cup maple syrup, 1/4 cup milk, and 2 tbsp butter in a small saucepan over medium heat. Simmer for 3 minutes until slightly thickened, then stir in the vanilla bean paste.
  7. Remove the cake from the oven. While still hot, use a skewer to poke holes across the entire surface. Pour the warm glaze over the hot cake and sprinkle with flaky sea salt.