We all have those bananas in the fruit bowl that have gone squishy, this makes good use of them. The golden syrup icing was a request from my husband "make a banana and golden syrup cake" - this is the result. It just happens to accidentally be vegan too.
250g/8.8 oz ripe bananas (about 3 large bananas)
3 tablespoons vegetable oil
100g/3.5 oz sugar
1 teaspoon vanilla extract
200g/7 oz plain/all purpose flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate soda
Icing
1 tablespoon golden syrup (or maple syrup)
70g/2.5 oz icing sugar
About 1 tablespoon cold water
Pinch of salt
Line a 20cm springform cake tin with baking parchment.
Preheat your oven to 350F/180C/Gas 4.
Mash the bananas, then whisk in the oil, sugar and vanilla extract.
Add in the flour, baking powder and bicarbonate soda.
Fold together until combined.
Pour the batter into the prepared tin.
Bake for 35 minutes.
Remove from oven and allow to cool.
To make the icing add the syrup to the icing sugar, then gradually add the water a little at a time, stirring until you get a good smooth consistency. You may not need all the water, you may need a little more. Drizzle onto the cake.
