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RECIPE OF THE WEEK: Blueberry & Banana Cake with Maple Syrup & Lemon Drizzle

A delicious bake with sweet blueberries and banana, perfect for whipping up when friends are coming for coffee or just making as a sweet treat! This will store well for a good few days in a sealed tub, that's if it lasts that long!

Products we used:

Classic Stainless Steel Mixing Bowl - £14

Rose Gold Digital Scale - £13

Wooden Handle Sieve - £14

Classic Wooden Spoon - £1.40

MasterClass Non-Stick Square Baking Tin - £12



  • 400g Mashed ripe bananas
  • 50g Oats
  • 40ml Milk
  • 125ml Maple syrup
  • 250ml Vegetable oil
  • 2 large Free-range eggs
  • 1 tsp Vanilla extract
  • 30g Greek yoghurt
  • 1 tsp Cinnamon
  • 280g Self-raising flour
  • 170g Fresh blueberries

 For the topping:

  • 1 Lemon
  • 2 tbsp maple syrup 

Here’s how

  1. Preheat your oven to 160°C
  2. Place the banana, oats, milk, maple syrup, oil, eggs, vanilla, yoghurt and cinnamon in a large bowl, mix to combine and allow to stand for 15 minutes. 
  3. Sift in the flour and mix to combine. Pour into the prepared tin and sprinkle with the blueberries.
  4. Bake for 45 minutes or until just cooked when tested with a skewer
  5. Mix together the lemon juice and syrup before drizzling over the cake while it is still warm.
  6. Finished! Devour with a cup of tea, sitting in the sun!





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