Kidspot Kitchen

Kidspot Kitchen

Banana maple cake recipe

Run of the mill banana cake gets a special lift with the addition of maple syrup. This cake is a breeze to make and will be perfect for morning tea or to bring along for the school cake stall.

Serving Size:

Serves 12-16



  • 100g unsalted butter, softened
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) maple syrup
  • 1 tsp vanilla essence
  • 3 eggs, lightly beaten
  • 3 ripe bananas (about 1 cup), mashed
  • 1/2 cup (125ml) milk
  • 1/2 tsp lemon juice
  • 1 2/3 cups (250g) self-raising flour


Preheat oven to 180°C (160°C fan-forced). Grease and line a 20cm square tin.

Cream together butter and sugar until pale and fluffy. Beat in maple syrup and vanilla essence. Add eggs one at a time, beating well between each addition. Beat in mashed bananas. Add lemon juice to milk, then fold it through the batter with the flour.

Pour into prepared tin. Bake for 50 minutes until a skewer inserted into the centre comes out clean. Allow to cool slightly in the tin then turn out onto a rack to cool completely.


  • Lemon juice sours the milk and helps the cake rise. Be sure to add the lemon juice to the milk just before mixing it into the cake.
  • If you have buttermilk in the fridge, you could always use that instead.
  • This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.

Find more delicious cake recipes: