Recipe of the Week: Lucy’s Banana Cake with Maple Frosting


Banana cake with maple frosting. Photo by Lucy Parissi

Lucy brought this delicious banana cake with maple syrup frosting to an event back in early 2014. There was a bit of a fight for the last slice!

Lucy’s Banana Cake with Maple Frosting

For the cake
2 ripe medium bananas
2 large eggs
80ml vegetable oil
½ tsp almond extract
100g spelt flour
100g almonds
50g unsweetened desiccated coconut
150g soft light brown sugar
1 tsp ground cinnamon
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt

For the frosting
200g icing sugar, sifted
60ml maple syrup
½ tsp vanilla extract
50g unsalted butter, melted

Preheat the oven to 180ºc.  Line an 8in square tin with baking paper.

Pulse the bananas, eggs, oil and almond extract in a food processor, mini chopper or blender until smooth. Alternatively mash the bananas with a fork and mix with the other ‘wet’ ingredients.

Mix all the dry ingredients in a large bowl then add the banana mixture. Fold together with a spatula making sure there are no dry ‘pockets’ in the batter.

Pour the batter in the prepared tin and bake for 35-40 minutes until a skewer inserted in the centre comes out clean and cake is springy to the touch. Let the cake cool completely before frosting.

Mix all the frosting ingredients together in a bowl using a hand whisk. Add a little more maple syrup if the frosting is too stiff – a teaspoon at a time.

Spread frosting over the cake using a palette knife, cut into squares and serve.

More of Lucy’s recipes can be found on her blog Supergolden Bakes

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