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 Bananas (mashed)
2/3 cup Walnuts or almonds (optional)
- Butter and flour a 9-inch square baking pan.
- Preheat the oven to 350F/180C.
- In a bowl, stir together the flour, baking powder, baking soda, cinnamon and salt.
- In another large bowl, using an electric mixer on medium speed, beat together the butter and brown sugar until creamy.
- Add the honey and beat until blended.
- Add the eggs, increase the speed to medium-high, and beat until smooth.
- 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.
- Spread the batter evenly in the prepared pan.
- Sprinkle evenly with nuts if using.
- Baked the cake for 35 - 40 minutes, or until a toothpick inserted into the centre comes out clean.
- Let cool completely in the pan on a wire rack.
- Sprinkle with icing sugar if necessary.