Banana and Maple Syrup Bake with a Peanut Butter Topping 

A great tray bake, so unusual, with a soft texture and utterly delicious. I must thank a cousin across the pond for this, although I did adjust, then translate the amounts from cups though. The spongey base, which smells heavenly is a great keeper and can be decorated with whatever you fancy or even left plain. A dead easy all in one recipe.

Butter a square or oblong baking dish, about 2” deep. Line with parchment, hanging over to help you lift it out. Mine was 9 x 9”. Pre heat your fan oven to 160C

8 oz plain flour, half white half wholemeal
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
pinch of salt
2 oz caster sugar
4 oz maple syrup
4-5 oz banana puree [2 med fruit]

4 fl oz sunflower oil
2 tablespoons milk
1 large beaten egg 

Topping:

2 oz natural peanut butter
2 dessertspoonfuls water
2 heaped tablespoons icing sugar

In a large bowl, sift flour, baking powder, bicarb and salt. Mix well.

In a smaller bowl, combine sugar, maple syrup, banana puree, oil, milk and the egg.

Add the wet ingredients to the dry ingredients. Pour into your prepared baking dish. Bake for 25-30 minutes until just firm to the touch. Cool in the tin for a short while then lift, to cool on a rack. Decorate when cold, then cut into squares.

For the topping, whisk the peanut butter with the icing sugar and water until smooth and fluffy. Add more peanut butter or sugar to achieve the desired consistency.

You would not believe how yummy this is! The smell when it is baking??? Oh my.