Banana Cinnamon Maple Cake

5 from 1 vote

Banana Cinnamon Maple Cake

Banana Cinnamon Maple Cake is not only the best way to use up over-ripe bananas, but it's a delectable slice of heaven to pair with your morning coffee. Buttery, fluffy and smells incredible coming out of the oven.

Prep Time20

Cook Time35

Total Time55

Course: Cake

Cuisine: American

Keyword: baking, banana cake, Banana Cinnamon Maple Cake, bananas, maple and cinnamon

Servings: slices

Author: Karina Carrel

Ingredients

1 3/4 cup white self raising flour
3/4 cup wholemeal self raising flour, (whole wheat self rising flour)
1/2 cup granulated white sugar
1 1/4 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas, (about 1 1/4 cup mashed)
2 large eggs, lightly beaten
1/2 cup maple syrup
1/2 cup unsalted butter, melted and cooled
1/3 cup milk
2 teaspoons pure vanilla extract

US - Metric

Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9 x 5 x 3 inch loaf pan and line with parchment (baking) paper. Set aside.
In a large bowl whisk together the flours, sugar, cinnamon, baking powder, baking soda, salt. Make a well in the centre.
Add the mashed bananas, eggs, maple syrup, butter, milk and vanilla into the centre of the ingredients and lightly mix through until just combined. The batter should be thick and lumpy (do not over mix).
Pour the batter into prepared pan. Bake for 30-35 minutes, or until cake is golden brown and a toothpick inserted in the centre comes out clean.
After about a half an hour, turn out onto a wire rack to cool.

Notes

Use overripe bananas. This brings out the flavor and sweetness
Make sure your cake is fully cooked by testing it with a toothpick before removing it from the oven
To ensure a moist banana cake, do not to over bake it

Nutrition