(view original recipe here)
120g caster sugar
4 tablespoons maple syrup
1 medium over-ripe banana
1 teaspoon vanilla extract
(click ingredient links to see exactly what I used)
1. Set your fan oven to 170°C and prepare two small loaf tins - I used these fancy ones* from Cake Mart!
2. In a large mixing bowl, cream together the butter and sugar with a wooden spoon.
3. Add both eggs, plus 2 tablespoons of the maple syrup. Mix well.
4. Sieve in the flour and fold into the mixture. Whisk vigorously to eliminate any lumps.
5. In a separate bowl, mash the banana with the remaining maple syrup. Add this to the mixture. Mix well.
6. Separate the mixture between your two loaf tins and bake in the oven for approximately 25 minutes. Test your loaf with a skewer to ensure it is cooked in the middle.
7. Leave the banana loaf to cool completely before slicing - most definitely the hardest part!
8. Serve as you wish and enjoy!
This recipe makes a really delicious, soft, and moist banana loaf. I found the loaf cases to be excellent without the need for greasing or flouring - their non-stick lining really works! Plus, they can be recycled.
*items kindly sent for review purposes; all thoughts and opinions are, and always will be, my own.