100g softened butter
75g light Muscovado sugar
100ml maple syrup
1 egg beaten
150ml Greek yoghurt
250g self raising flour
1 tsp baking powder
icing sugar to dust
Tasty cake! A must try if you have bananas on the verge of dying!
Grease large bread tin (making sure it fits oven).
Beat butter, sugar and syrup together with electric whisk until pale & creamy. Stir in egg, yoghurt and banana until evenly combined. Sift flour and baking powder into bowl mix in through. Turn into tin and place on low rack. Cover with tin foil.
Set temperature of halogen oven @ 200C/392F and cook for 35 mins. Lift foil cook further 15 mins till brown firm to touch and skewer comes out clean. Leave to stand for 10 mins turn out and cool. Hope you enjoy this!!!!
For Pecan cake Mmke cake mixture stir in 2oz pecan nuts and 1 tsp mixed spice with yoghurt and banana. While cooking beat 100g softened butter in bowl with 75ml maple syrup and 50g icing sugar until combined. Chill till cake cooled then spread over top scatter extra nuts.