Caroline at Caroline Makes has a relatively new blog event – ‘Formula 1 Foods‘. She found that weekends in her household were revolving around the Grand Prix race and decided to take advantage of this and make something from the country where the race that weekend is being hosted. I’ve been watching the challenges, meaning to join in but not quite making it, or the country has been a little too challenging.
As a child our family calendar was partly dictated by the Grand Prix schedule too – Sunday lunch occasionally got shifted a bit, results of early morning races were to be avoided and the curtains in the room with the television (when families generally only had the one television!) were drawn and talking was forbidden. Woe betide you interrupting the commentary… So this challenge resonated with me!
I’m afraid this is not a Canadian dish, but the maple syrup is definitely a Canadian ingredient. The recipe came originally from a Sainsbury’s magazine calendar I think. I’ve never had the fortune to travel to Canada, but I would dearly love to one day; it seems like an amazing country.
Maple Banana Cakes
50g salted butter
80g light muscovado sugar
105g self raising flour
40g maple syrup
1 overripe banana (about 75g peeled weight)
Preheat the oven to Gas 4/180C. Grease a six hole muffin tin well with butter. Cream the butter and sugar together. My butter was soft enough to cream by hand – no mixer to wash up! The add the flour, maple syrup, egg and banana and beat well to combine. Fold in the raisins. Divide between the prepared holes of the tin and bake for 25-30 minutes (my timings are still based on a tiny oven – take care with your oven timings and just check).
When baked, turn out onto a wire rack and leave to cool.
Just as moist and sweet as I remember, the cakes are close textured and delicious and the chewy raisins are great.
I’m linking up with Caroline Makes for the Formula 1 Food Challenge where this weekend the race is in Canada. I’m linking to Dom for Simply Eggcellent (anything goes this month). I’m linking to the No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary (thanks Elizabeth!) and finally to Bake of the Week at Casa Costello.