Easy Banana, Blueberry & Maple Syrup Tray Cake (Gluten-Free, Lunch Box Friendly )


baking Kit

0 from 0 votes
Prep Time 45 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Course Snack
Servings 15 Servings


  • 1 ½ cups of mashed over ripe banana about 4 bananas
  • ¼ cup of milk
  • 1/2 cup Maple syrup plus extra for glazing the top
  • 1 cup vegetable or coconut oil
  • 2 Eggs lightly beaten
  • 1 tbsp Vanilla extract
  • 1 tbspn Ground Cinnamon
  • 2 cups 290gm PomPom Paddock Flour heaped
  • 3 tsp Baking Powder
  • 1 cup Blueberries you can use any berries fresh or frozen


  • Preheat oven to 160°C. Lightly grease a 20cm x 30cm slice tin, line with non-stick baking paper.
  • Place the bananas in a bowl then mash them with a fork. Then add the milk, maple syrup, oil, eggs, vanilla and cinnamon. Mix to combine and allow to stand for 15 minutes.
  • Add the Cauliflower flour and baking powder and mix to combine.
  • Pour into the prepared tin and sprinkle with blueberries.
  • Bake for 45 minutes. Allow to cool in the tin on a wire rack for 10 minutes. Then turn it out on to a cooling rack. Use a pastry brush to glaze the top of the cake with the extra maple syrup.
Categories Kids, Sweet
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The ingredient list looks long, but its rather simple with similar ingredients used for the crumble and the muffin. Adding a crumble topping & tahini to these PPP muffins takes them to next level. Great make ahead snacks and for birthday parties. Make the crumble well in advance and have it in the fridge. Perfect baked over some berries for a quick dessert!

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