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
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