4 bananas, mashed
100g unsalted butter, melted
1½ tbsp milk
2 tsp vanilla
210g self-raising flour
3 tsp cinnamon
2 tsp baking powder
To make the icing:
400g cream cheese, at room temperature
4 tbsp maple syrup
Zest of 1 orange
To make the candies walnuts:
6 tbsp maple syrup
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line two 15cm round baking tins with parchment paper.
- In a bowl, whisk the mashed bananas, butter, milk, eggs and vanilla until smooth.
- Fold in the flour, cinnamon and baking powder. Mix in the sultanas and walnuts.
- Divide the batter between the tins and bake for 50-60 minutes. Insert a skewer into the sponge to check if it is baked; the banana can make it seem like its fully cooked. Push your finger into the top of the sponge — if it bounces back, it’s done. Leave to cool slightly in the tins.
- For the icing, mix together the cream cheese, maple syrup and orange zest.
- Slice the sponges in half and layer the cake with the icing. To decorate, use a star nozzle to pipe some swirls on the top.
- To make the candied walnuts, boil the maple syrup in a small pot until thickened, then spoon over the walnuts until coated. Leave to set, then use to decorate the top of the cake.
Per Serving 295cals, 19.2g (10.5g saturated), 25.9g carbs, 8.6g sugars, 6.4g protein, 1.8g fibre, 0.144g sodium