If you like bananas it’s generally a given that you love banana cake, and having a couple of dark bananas in the fruit bowl gives me the perfect reason to make one. There are lots of things you can add to a banana cake to jazz it up, but I really like the simplicity of adding a bit of maple syrup for extra depth. If I’m feeling a bit healthy I use whole meal flour instead of white, but either is delicious. If you
want a bit more of a caramel flavour replace the white sugar with brown.
150 grams butter
150 grams white or brown sugar
1 tsp vanilla extract
80 mls milk
50 mls maple syrup
3-4 bananas, mashed
250 grams self raising flour
1. Heat your oven to 180 degrees C and grease a cake tin. Place the sugar
and butter in a bowl and cream together until light and fluffy. Add the
eggs one at a time, beating well after each addition.
2. Mix in the vanilla, milk and maple syrup. Fold through the mashed
banana and flour and stir until well combined.
3. Pour into the cake tin and bake for around 40 minutes, depending on the
shape of the tin used. Remove from the oven when cooked, and leave on a
wire rack for 10 minutes before turning out of the tin and allowing to cool
4. If you like you can drizzle the cake with maple syrup icing – I don’t
measure quantities with icing, I just mix together some icing sugar, maple
syrup and a dash of water to thin it a little, and pour over the cake.