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Banana Honey Cakes
Overripe bananas sitting on your counter find their highest calling in these tender, sweet cakes. They're baked in a standard muffin tin for easy portioning and get a rich caramel note from light brown sugar. The crumb stays incredibly soft and moist, making them a fantastic addition to a weekend breakfast or a relaxed afternoon tea. A final drizzle of clear honey over the warm tops adds a sticky, satisfying finish you won't be able to resist.
Equipment
- Oven
- Muffin tin
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
- 1Preheat the oven to 160 degrees Celsius and line a 12-section muffin tray with paper cases.
- 2Sift the flour, baking powder, and bicarbonate of soda into a large bowl.
- 3In a separate bowl, whisk the melted butter, light muscovado sugar, beaten eggs, and mashed bananas until smooth.
- 4Fold the wet mixture into the dry ingredients until just combined. Don't overmix, or the cakes will turn out tough. Divide the batter evenly among the prepared paper cases.
- 5Bake for 20 to 25 minutes, or until the cakes have risen and feel just firm to the touch.
- 6Transfer the cakes to a wire cooling rack. While they're still warm, drizzle 1 teaspoon of clear honey over the top of each cake.
Notes
- Storage: Keep these cakes in an airtight container at room temperature for up to 3 days.
- Serving: These are excellent served warm straight from the oven or cooled completely.
- Tip: The darker and spottier your bananas, the sweeter and more flavorful your cakes will be.