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.