best banana cake in the world ever . Simply, one of the easiest, tastiest cakes you will ever make or eat. I have updated the recipe slightly by baking it as a sheet cake and topping with a vanilla maple frosting (plus I finally entered dual measurements). This cake is one of the first recipes I posted way back in January 2013. It is, quite possibly, thein the world. Simply, one of the easiest, tastiest cakes you will ever make or eat. I have updated the recipe slightly by baking it as aand topping with aplus I finally entered dual measurements).

The entire time I was taking the pictures my husband lurked behind me with a knife and plate and asking ‘can we eat it yet?’ at regular intervals. I had to hand him a couple of slices to get him out of my hair (he did some hand modelling to earn those slices). Later on he refused to share the cake with the neighbours, it is THAT good.

You can leave the frosting out if you like and serve the cake with a simple glaze instead. If you do make the frosting try to use good quality maple syrup – grade B preferably ( the darker the syrup the better it is generally). The cake keeps remarkably well at room temperature but usually doesn’t even last the day in our house.

Note: I used I used Sharpham Park Baker’s Blend spelt flour (60% wholegrain and 40%white spelt flour). You can use all white spelt or all plain flour instead. This recipe can be baked in a bundt, loaf, or round tin or made into muffins.

For the banana cake

Makes 1x8in square cake

2 ripe medium bananas

2 large eggs

80ml | 1/3 cup vegetable (or coconut) oil

1/2 tsp almond extract

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100g | 3.5oz Baker’s blend spelt flour

100g | 3.5oz ground almonds

50g | 1.7oz | 1/2 cup unsweetened desiccated (shredded) coconut

150g | 5.3 oz light brown sugar

1 tsp ground cinnamon

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

For the maple frosting

200g | 7oz icing (powdered) sugar, sifted

60ml | 1/4 maple syrup (up to 80ml | 1/3 cup)

Seeds from 1/2 vanilla pod or 1/2 tsp vanilla extract

50g | 4 tbsp unsalted butter, melted

Method

Preheat the oven to 180C | 350 F. 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.

To make the frosting

Mix all the 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.

I am linking this to #TastyTuesdays over at Honest Mum, Javelin Warrior’s Made with Love Mondays, #RecipeOfTheWeek at A Mummy Too and Bake of the Week at Casa Costello.