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

THIS RECIPE USES

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

Ingredients  

  • 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

Method 

  • 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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