Heat the oven to 190C/170C fan/gas 5 and line a 20 x 25cm cake tin with baking parchment.

Mash the bananas in a large bowl with a fork, then stir in the sugar, oil, eggs and vanilla extract. Fold in the flour until no lumps of flour remain. Fold in the blueberries, then scrape the mixture into the prepared tin and smooth over the top. Bake for 30-35 mins until golden brown and the middle springs back when pressed. Leave to cool completely before assembling.

For the decoration, warm the frozen mixed berries and half of the maple syrup in a small pan until soft and juicy. Strain the berries, set them aside, then pour the juice back into the pan. Simmer for a few minutes until thickened slightly. Set aside to cool.

For the icing, mix the yoghurt with the remaining syrup, then dollop over the cooled cake. Children can help with this step, smoothing over the topping with a spatula or spoon.

Drizzle the cooled berry sauce over the yoghurt, and ripple with a spoon. Spoon over the mixed berries, then top with edible flowers if you have them, to serve.