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Maria’s Recipes: Fudgy Banana Cake

This is a favourite baking recipe and I’ve tried it with various ingredient substitutions, but these 4 ingredients work best. It somehow comes out fudgy and moist despite having no eggs, oil or butter. The rice malt syrup reduces the need for refined sugar and provides slow-released energy.

Fudgy Banana Cake

*Bananas, very ripe x 3

*Rice Malt Syrup x 3/4 cup (substitute with half a cup of caster sugar or honey, but I get the best baking results with rice malt syrup)

*Self-Raising Flour x 2 cups

*Honey flavoured yoghurt x 340gm (if using the 4 pack of Chobani honey yoghurt, use 3 tubs)

Optional Cream Cheese Frosting

*Cream Cheese x 1 tub (250gm, I use 60% less fat)

*Icing Sugar x 1 heaped tablespoon

*Lemon Zest x 1/2 teaspoon

*Fresh blueberries are nice on top, but are entirely optional.


-Preheat oven to 180 degrees celcius.

-Lightly grease and flour a loaf sized baking tin, then line with baking paper.

-Combine all banana bread ingredients in a bowl (with a fork or wooden spoon).

-Pour batter into prepared loaf tin and bake approximately 45-55 minutes until lightly golden and the top springs back up when you push it down.

-Remove from baking tin and allow to cool to room temperature.

-For the frosting, combine all ingredients and spread over top of cake. Top with optional blueberries and serve. Cover and refrigerate uneaten portions of cake (if cake is frosted).