Banana Honey Cake
A moist and tender banana honey cake with loads of banana flavour and the goodness of natural honey. Topped with chopped walnuts for a delicious nutty texture and added crunch (Adapted from Williams-Sonoma).
Ingredients
- 240 g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine salt
- 150 g unsalted butter at room temperature, cut into cubes
- 100 g light brown sugar or coconut sugar
- 170 g honey
- 2 large eggs
- 1 tsp vanilla extract
- 240 g ripe bananas mashed
- 70 g walnuts chopped
Instructions
- Pre-heat oven to 175°C (350°F). Grease the base and sides of a loaf pan 20 x 10 x 6 cm (8 x 4 x 2½ in). Line with parchment paper and grease again.
- Sift together the flour, baking powder, baking soda, salt, and ground cinnamon into a mixing bowl.
- In a stand mixer fitted with a paddle or using handheld beaters, beat the softened butter and brown sugar at medium speed until light and fluffy, about 5 minutes.
- Pour in the honey and beat at medium speed until well incorporated.
- Increase mixer speed to medium-high. Add the eggs one at a time, each time beating until well incorporated before adding the next. Beat in the vanilla extract until blended and smooth.
- Reduce mixer speed to low-medium. Beat in ½ of the flour mixture until just incorporated. Next, beat in ½ of the mashed bananas. Repeat with the remaining flour mixture, followed by the remaining mashed bananas until the batter is well combined.
- Spoon the batter into the prepared loaf pan. Level the surface and smoothen with a rubber spatula. Sprinkle the chopped walnuts.
- Bake for 35 to 40 minutes, or until a metal or bamboo skewer inserted into the centre of the cake comes out clean or with a bit of crumbs, not sticky batter. Note: This cake will bake to a dark golden brown due to the honey. Tent with aluminium foil during the last 10 minutes of baking if you want to prevent it from browning too much.
- Remove from the oven and let the cake sit in the pan for 10 minutes. Release the cake from the pan and transfer to a wire rack to cool completely.
- Once completely cooled, store in an air-tight container. Keeps well at room temperature for up to 5 days, best consumed within 3 days.
Nutrition Information:
Serving: 1serving, Calories: 319kcal, Carbohydrates: 48g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 65mg, Sodium: 290mg, Potassium: 150mg, Fiber: 1g, Sugar: 27g, Vitamin A: 438IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg
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