Preheat the oven to 200°C. combine the dry ingredients in a bowl and mix with a whisk.
Roughly mash the banana with a fork and mix it with the soy milk. Add the maple sugar and olive oil and mix again.
Pour the banana mixture into the bowl containing the dry ingredients and mix. Once mixed, add the fruit pieces.
Pour the batter into a pound cake tin and drop the tin onto a surface lightly several times to remove any air pockets. Bake for 30 minutes at 190°C. Combine the ingredients marked with ■ to create a syrup.
Once baked, glaze the top with a layer of syrup and bake for 5 more minutes. Repeat this step 3 or 4 times.
Once the cake is glazed, remove from the tin and spread the syrup on all sides. Wrap with cling film whilst it is still hot and leave to rest. Once cooled, it's ready to eat.
Story Behind this Recipe
When breastfeeding, a mother should avoid consuming too much fat, so I came up with my own dessert recipe. Although macrobiotic desserts like this use only plant oils, which help to produce breast milk and prevent mastitis, they're so expensive to buy...
I don't really have any tips for this recipe; just gradually mix everything together. If you're adding extra fruit to this cake then I suggest prunes and raisins. (I used some frozen blueberries that I had leftover this time.) You can also mix jam into the batter, just make sure that it's unsweetened.