Ingredients
Cake
- 100g butter, softened and cubed
- 2/3 cup (105g) brown sugar
- 1/4 cup (55g) caster sugar
- 2 tbsp (40ml/60g) Queen Pure Maple Syrup
- ½ tsp Queen Vanilla Bean Paste
- 2 large eggs
- 1 1/2 cup (225g) self-raising flour
- 1/2 tsp bicarbonate of soda
- 3 large very ripe bananas, mashed (400g)
Drizzle
- 1 cup (150g) icing sugar
- 2 tbsp Queen Pure Maple Syrup
Method - Cake
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1
To make maple vanilla banana bread, pre-heat the oven to 160C (fan-forced) and grease and line a loaf tin with baking paper so that it extends over the sides.
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2
In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy then add the eggs and beat until the mixture is thick.
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3
Beat in the vanilla extract and 2 tablespoons of the maple syrup then add the flour and bicarbonate of soda and beat them through.
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4
Finally, add the banana and mix just until combined.
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5
Scrape the batter into the prepared tin and bake for 55 minutes or until a cake tester inserted in the middle comes out clean. Leave the banana bread to cool completely in the tin.
Method - Drizzle
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1
When it has cooled, make the icing by mixing the sifted icing sugar together with the maple syrup and stirring in the water, a little at a time until it is thin enough to drizzle.
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2
Take the cooled banana bread out of the tin and drizzle the icing over the top.
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