This is a proper banana cake – not banana bread – it is a buttery sponge with a banana flavour. Top with a maple syrup cream cheese frosting and you will have the ultimate banana cake.

The cake will keep for four days in the fridge, serve at room temperature.

Makes 1 double layer cake|Baking time 25-30 minutes at 180 C

Utensils required: Electric whisk|Measuring cups & spoons & scale|2x 20 cm round cake tin

Banana sponge

180 grams unsalted butter
1 cup (220 grams) castor sugar
4 large eggs
2 teaspoons vanilla extract
1/2 cup (125 mls) whole milk
2 medium overripe bananas – mashed
2 cups (300 grams) self-raising flour

1. Preheat oven to 180 C
2. Greese and line the base of two 20 cm round cake tins
3. Cream butter and sugar until fluffy
4. Add eggs one at a time and beat on medium speed after each addition, then add vanilla and mix until combined
5. Mix milk and mashed banana together and fold in alternatively with flour until just combined
6. Divide evenly between cake tins and bake for 25-30 minutes or until a cake tester comes out clean
7. Cool for 5 minutes in the tin before turning out to cool completely on a wire rack

Maple syrup cream cheese frosting

360 grams full-fat cream cheese
120 mls double cream
6 tablespoons (90 mls) pure maple syrup
1/3 cup (70 grams) soft light brown sugar *

1. Beat all ingredients together until thick and refrigerate for 30 minutes before using

* Make sure you break up the sugar and remove any hard lumps – process in a food processor if necessary. The sugar dissolves and gives the frosting a nice caramel colour and taste.