Wednesday, May 6, 2009

Banana-Honey Cake

I had two over-riped bananas sitting on my dinning table.
Flipped through my newly bought baking book ... Food Made Fast, Williams-Sonoma, Baking ... and found the perfect recipe for using up the over-riped bananas!

I halved the recipe. Instead of using entirely flour, I added 1/8 cup of wholemeal flour. Instead of the electric mixer, I used a mixing spoon.

The cake didn't turn out as dry as I thought, as with most cake with wholemeal flour. I was worried that the cake would be too sweet, since sugar, honey and bananas were added. But it wasn't as sweet as I thought! It was moist and soft. A little crumbly, probably due to the wholemeal flour added. It had a subtle nutty flavor, and the almonds added a nice crunch to the bite!

Ingredients : Makes one 9-inch square cake

2 1/4 cups Flour ( I replaced 1/4 cup flour with wholemeal flour)
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/2 tsp Salt
10 tbsp Unsalted Butter (approximately 140g)
1/2 cup Light Brown Sugar (firmly packed)
1/2 cup Honey
2 Eggs
2 Bananas (mashed)
2/3 cup Walnuts or almonds (optional)

  1. Butter and flour a 9-inch square baking pan.
  2. Preheat the oven to 350F/180C.
  3. In a bowl, stir together the flour, baking powder, baking soda, cinnamon and salt.
  4. In another large bowl, using an electric mixer on medium speed, beat together the butter and brown sugar until creamy.
  5. Add the honey and beat until blended.
  6. Add the eggs, increase the speed to medium-high, and beat until smooth.
  7. Add the dry ingredients to the wet ingredients in 2 additions, alternating with the mashed bananas and beating on medium speed after each addition until smooth.
  8. Spread the batter evenly in the prepared pan.
  9. Sprinkle evenly with nuts if using.
  10. Baked the cake for 35 - 40 minutes, or until a toothpick inserted into the centre comes out clean.
  11. Let cool completely in the pan on a wire rack.
  12. Sprinkle with icing sugar if necessary.

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