Banana cake is a common sight in a New Zealand morning tea spread. Everyone has their own versions. The one I grew up with had finely chopped walnuts sprinkled over the top, and chopped walnuts throughout the cake. As a child I was not so fussed on the walnuts. Many have chocolate chips throughout, and grated chocolate on the top of the frosting, which I love. This one is a slightly more grown up version, with a thick maple frosting which Kit described last night as luxuriant. Perfect for those overripe bananas languishing in your fruit bowl.
Banana Cake with Maple Frosting
- 100 grams of butter - slightly softened
- 1 cup of sugar
- 1 large free range egg
- 1 tspn vanilla extract
- 2 medium bananas
- 1 1/2 cups of plain flour
- 1 tspn baking soda dissolved in 3 Tblspns milk
- 1 tspn baking powder
Cream together the butter and sugar (beat together until soft, pale and creamy).
Add the egg and vanilla and beat well.
Add the mashed bananas stir until just mixed.
Add the flour, baking powder and baking soda and milk, mix gentle to form a wet dough. If the dough seems stiff, add another Tblspn of milk.
Spread into a 32 cm x 21 cm (13 inch X 9 inch) greased and floured baking pan and cook at 180C (350F) for between 20-30 minutes. I find in my oven it only takes 20 minutes. The cake is done when it springs back from the touch in the centre and it starts to move away from the edges of the pan. Do not overcook or your banana cake will be dry. Leave to cool, and when cool spread the frosting on the top.
- 700 grams of icing sugar
- 1/4 cup of maple syrup
- 1 Tblspn sweetened condensed milk
- 1 Tblspn Butter
- boiling water
Place all your ingredients into a small bowl and mix - you should find you have a slightly lumpy paste. Now add your boiling water a very small amount at a time and stir continuously until you have a thick and spreadable frosting. Spread on the cake immediately.
Perfect with a hot cup of tea, or tucked into your children’s lunch boxes. Store in an airtight container between sheets of waxed paper.