Banana and maple syrup loaf

Banana and maple syrup loaf

By
From
Slow
Serves
6-8
Photographer
Tara Fisher

The idea of the bananas in a cake is nothing new, but they make the loaf nice and soft, and they’re helped even more by the maple syrup. In fact, apart from bananas, there aren’t many fruits that can go straight into a cake without being dried or candied first.

Ingredients

Quantity Ingredient
200g soft butter, plus extra for greasing
400g plain flour, plus extra for dusting
4 ripe bananas
75ml maple syrup
150g caster sugar
4 eggs
2 teaspoons baking powder
1-2 tablespoons milk, (optional)

Method

  1. Preheat the oven to 170°C. Grease a 25cm square cake tin and dust it with flour, tapping out the excess. Peel the bananas and put them in a food processor. Process to a purée, then add the maple syrup and mix until well combined.
  2. In a separate bowl, beat the butter and sugar together until pale and fluffy, add the banana and maple syrup mixture and stir well. Add the eggs one by one, beating well after each addition, followed by the flour and baking powder. If the mixture looks dry, add a splash of milk to loosen it.
  3. Pour the mixture into the prepared tin and bake in the oven for 1 hour, or until the centre of the cake springs back when gently pressed. Check if the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, the cake is ready. If not, bake for a further 10 minutes and check once more. When cooked, remove from the oven and allow to cool slightly before taking out of the tin.
Tags:
James Martin
Saturday Kitchen
slow cooking
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