A simple to make, banana cake/loaf with heaps of flavour, a soft crumbly centre and a baked banana at its centre.
Unlike many banana cakes, this one does not have cinnamon or other spices in the recipe, instead this gains additional flavour from the honey.
Wholemeal Banana Honey loaf
- 1 Stand mixer
- 1 loaf tin
- 1 Scraper / spatula
- 1 set of metric scales
- 1 Cooling Rack
- 80 g unsalted butter
- 100 g brown sugar
- 1 tbsp honey for the mixture
- 1 teasp honey for the topping
- 3 each banana
- 2 each eggs large 70g
- 180 g wholemeal flour
- 3 teasp baking powder
- 1 pinch salt optional
- Preheat oven to 175°C, 375°F, Gas mark 5 and gather all your ingredients together.
- Grease and line your loaf tin. The tin's size is up to you, consider its cross-section, as that is the size and shape of the slices you will make. If you prefer this can be instead made in any other suitable cake or baking tin.
- Combine the butter, honey and sugar in the mixer until soft.80 g unsalted butter, 100 g brown sugar, 1 tbsp honey
- Peel 2 of the bananas and place in the mixer bowl, turn on briefly to break up, but be mindful to not overbeat.3 each banana
- Sieve together the flour, baking powder and, if using it, the salt. The larger bran pieces will not go through the sieve but do not discard, as they are for the topping.180 g wholemeal flour, 3 teasp baking powder, 1 pinch salt
- With the mixer slowly running, add one egg and half the flour mix.Once combined, add the other egg and remaining flour and allow to mix.
- Scrape the batter into the prepared tin. Peel the remaining banana and push it into the centre of the mix. scatter the wheat bran from the flour over the top of the batter, then drizzle the honey evenly.
- Bake in the oven for 35 to 40 minutes, until risen and golden brown.If pricked with a skewer the cake is done when it show to be clean when withdrawn.
- Can be eaten straight from the oven, but best to allow to cool for an hour on a wire rack first.