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Banana Honey Cakes
These sweet and tender banana honey cakes are baked in a standard muffin tin for easy portioning. They offer a smart way to use up overripe bananas while bringing a rich caramel note from light brown sugar. The crumb stays soft and moist, making them perfect for a weekend breakfast or a relaxed afternoon tea. A final drizzle of clear honey over the warm cakes adds a sticky, satisfying finish.
Ingredients
- 125g plain flour
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 75g unsalted butter, melted
- 75g light muscovado sugar
- 2 eggs, beaten
- 2 small, very ripe bananas, mashed
- 4 tablespoons clear honey
- 1 Line a 12-section muffin tray with paper cake cases.
- 2 Sift the flour, baking powder and bicarbonate of soda into a bowl.
Instructions
- 1Line a muffin tin with twelve paper cases and sift the flour, baking powder, and baking soda into a bowl. In a separate bowl, whisk the melted butter, brown sugar, eggs, and mashed bananas. Fold the dry ingredients into the wet mixture until just combined, then divide the batter evenly among the paper cases.
- 2Bake in a preheated oven at 160 degrees Celsius for 20 to 25 minutes. The cakes are done when they are puffed and feel just firm to the touch.
- 3Move the baked cakes to a wire cooling rack. Spoon one teaspoon of clear honey over the top of each cake. Serve them warm or cold.