Ingredients

Cake

  1. 100g butter, softened and cubed

  2. 2/3 cup (105g) brown sugar

  3. 1/4 cup (55g) caster sugar

  4. 2 tbsp (40ml/60g) Queen Pure Maple Syrup

  5. ½ tsp Queen Vanilla Bean Paste

  6. 2 large eggs

  7. 1 1/2 cup (225g) self-raising flour

  8. 1/2 tsp bicarbonate of soda

  9. 3 large very ripe bananas, mashed (400g)

Drizzle

  1. 1 cup (150g) icing sugar

  2. 2 tbsp Queen Pure Maple Syrup

Method - Cake

  1. 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.

  2. 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.

  3. 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.

  4. 4

    Finally, add the banana and mix just until combined.

  5. 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

  1. 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.

  2. 2

    Take the cooled banana bread out of the tin and drizzle the icing over the top.

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