A banana cake with a bit of oomph. The rum doesn't make it too boozy so it's ok to serve to kids! It's from Guilt-free Baking by Gee Charman (Nourish, 2015).

2 eggs

3/4 c sugar (I used coconut)

1/3 c milk of choice

1 Tbsp vegetable oil

1 Tbsp vanilla extract

1/4 c apple puree

2 ripe bananas, mashed

1 banana, sliced

1 3/4 c plus 1 Tbsp flour

1 Tbsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 Tbsp rum

2 Tbsp honey

Preheat oven to 180C. Line a 20 cm square tin with baking paper.

In a large bowl whisk the eggs, sugar, milk, oil and vanilla until light and creamy. Whisk in apple puree then mix in the banana.

Sift in all the dry ingredients and fold until combined.

Pour into your tin and smooth out the top. Cut a banana into diagonal slices and place neatly on top.

Bake for about 25 min until cooked through.

Mix the rum and honey in a small bowl. Remove the cake from the oven and place on a wire rack. Brush the cake with the rum mixture and leave to cool for 10 minutes before removing from the tin.