Honey-Banana Cake
Gently sweet and wonderfully comforting, honey-banana cake with warm caramel notes and a delicate crunch from toasted walnuts.
Ingredients
- 200 g unsalted butter
- 150 g dark honey
- 2 medium ripe bananas
- 3 large eggs
- 50 g light brown sugar
- 1 tsp ground cinnamon
- ½ tsp fine salt
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 340 g all-purpose flour
- ½ cup roasted walnuts roughly chopped
Instructions
- Preheat the oven to 150°C conventional (no fan). Line a loaf tin with baking paper.
- Place the butter, honey and brown sugar in a saucepan over low heat. Stir continuously until the butter has melted and the mixture is smooth and well combined. Remove from the heat and leave to cool completely.
- Once cooled, add the eggs one at a time, whisking vigorously after each addition until fully incorporated. Continue whisking until the mixture is smooth and well emulsified.
- In a separate bowl, fork together the flour, cinnamon, salt, bicarbonate of soda and baking powder. Add the roughly chopped walnuts and toss them through the dry ingredients.
- Pour the wet mixture into the dry ingredients and gently fold together with a wooden spoon until slightly combined.
- Mash the ripe bananas into a smooth purée, mix in the cream fresh, then gently stir them into the batter, mix just to evenly combined.
- Take care not to overmix, as this can make the cake heavier and less tender.
- Pour the batter into the prepared loaf tin and gently smooth the top.
- Bake in the preheated 150°C conventional oven for 50–60 minutes, or until the cake is well risen and a skewer inserted into the centre comes out without any raw batter or wet crumbs attached.
- Allow the cake to cool in the tin for around 10–15 minutes before carefully lifting it out and transferring it to a wire rack to cool completely.