This recipe can get a little expensive as maple syrup is the only sweetener used. And being Canadian, I only use the best (A.K.A. Canadian maple syrup). Also allowed here: Vermont maple syrup.

  • 1/3 cup mashed strawberries
  • 1 teaspoon salt
  • 1/4 cup maple syrup for baking
  • 2 strawberries cut in slices to decorate the top

Preheat oven to 350 F.

In a large bowl place 1/2 cup of maple syrup, 1/2 cup of melted butter, and the egg. With a wooden spoon mix the ingredients until combined.

Peel the banana, using a fork, mash until you have a lumpy paste. Normally a lumpy paste is something you are trying to avoid, but not here.

Cut the strawberries into quarters. Using the same fork you used for the banana, mash the strawberries, also leaving tiny little chunks. Slice a couple of strawberries to place as decoration on top of the cake.

Add the milk, bananas, and strawberries to the butter mixture and mix well.

In a separate bowl add the flour, salt, baking soda, and baking powder, mix with a whisk to disperse the ingredients equally.

Combine the banana mixture with the flour mixture and mix with the wooden spoon until well combined; until no flour can be seen.

Grease a 6 X 9  pyrex with butter and place the banana mixture inside. Using the back of the spoon, spread the thick mixture evenly inside.

Scatter the slices of strawberries over the top. Pour the 1/4 cup of maple syrup over the top of the dough mixture and with the back of the wooden spoon, make a few holes to allow the maple syrup to seep through. See picture above.  Carefully place in the preheated oven.

The cake takes about 50 minutes to cook, If you like it extra crispy on the outside, let it go for another 5 minutes.

 

 

A Delicious Variation: Once the cake has fully cooled, place a 1/4 cup of icing sugar in a bowl, 2 tablespoons of milk, and a pinch of dried lavender flowers. Whisk until very smooth. Pour all over the top of the cake and sprinkle with more dried lavender. Go easy on the lavender, a little goes a long way.

 

Maple Strawberry Banana Bread
 
This recipe can get a little expensive as maple syrup is the only sweetener used. And being Canadian, I only use the best (A.K.A. Canadian maple syrup). Also allowed here: Vermont maple syrup.
Author:
Recipe type: Dessert
Cuisine: Cake
Ingredients
  • ½ cup butter, melted
  • ½ cup maple syrup
  • 1 egg
  • 1 ripe banana
  • ⅓ cup mashed strawberries
  • 3 tablespoons milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ¼ cup maple syrup for baking
  • 2 strawberries cut in slices to decorate the top
Instructions
  1. Preheat oven to 350 F.
  2. In a large bowl place ½ cup of maple syrup, ½ cup of melted butter, and the egg. With a wooden spoon mix the ingredients until combined.
  3. Peel the banana, using a fork, mash until you have a lumpy paste. Normally a lumpy paste is something you are trying to avoid, but not here.
  4. Cut the strawberries into quarters. Using the same fork you used for the banana, mash the strawberries, also leaving tiny little chunks. Slice a couple of strawberries to place as decoration on top of the cake.
  5. Add the milk, bananas, and strawberries to the butter mixture and mix well.
  6. In a separate bowl add the flour, salt, baking soda, and baking powder, mix with a whisk to disperse the ingredients equally.
  7. Combine the banana mixture with the flour mixture and mix with the wooden spoon until well combined; until no flour can be seen.
  8. Grease a 6 X 9 pyrex with butter and place the banana mixture inside. Using the back of the spoon, spread the thick mixture evenly inside.
  9. Scatter the slices of strawberries over the top. Pour the ¼ cup of maple syrup over the top of the dough mixture and with the back of the wooden spoon, make a few holes to allow the maple syrup to seep through. See picture above.  Carefully place in the preheated oven.
  10. The cake takes about 50 minutes to cook, If you like it extra crispy on the outside, let it go for another 5 minutes.