Ingredients
4
ripe bananas, chopped
1/2
cup real maple syrup
1/2
cup unsalted butter, cut into tablespoons, softened
1/2
teaspoon vanilla
2
cups cake flour
1/2
teaspoon baking soda
1/2
teaspoon baking powder
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
to 3/4 cup granulated sugar
1/4
cup buttermilk
1
teaspoon vanilla
2
eggs
2 1/2
to 3 cups powdered sugar
1
cup butter, softened
2
tablespoons real maple syrup
1
teaspoon vanilla
1/2
teaspoon ground cinnamon
Dash salt
Additional ground cinnamon
Preparation
Heat oven to 400°F. Line 8-inch square (2-quart) glass baking dish with foil. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray; line bottom with cooking parchment paper.
Place Roasted Banana ingredients in 8-inch baking dish. Roast 30 minutes, tossing 2 or 3 times during roasting. Remove from oven; reduce oven temperature to 350°F. Mash bananas; set aside to cool slightly.
In medium bowl, stir together cake flour, baking soda, baking powder, 1 teaspoon cinnamon and 1/2 teaspoon salt with whisk.
In large bowl, beat remaining Cake ingredients with whisk until well blended. Add roasted bananas; stir until combined. Fold dry ingredients into wet ingredients until no flour patches remain. Pour into 13x9-inch baking dish, spreading evenly.
Bake 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Cool completely, at least 1 hour.
In medium bowl, beat Frosting ingredients until smooth, adding more powdered sugar or maple syrup if frosting is too runny or too thick. Transfer frosting into decorating bag; pipe little mounds across entire cake. Sprinkle with additional cinnamon.
