I've been looking at these poor bananas getting more and more ripe every day for the last week. Obviously baking banana bread came to my mind. Hmm.. this comforting Banana Honey Cake was the answer to what to do with those banana.
I have used melted butter but it can be substituted with vegetable oil for healthier option. If you're allergic to milk, soy milk, almond milk or rice milk can all be easily replaced for dairy in most recipes.
Am not keen on dressing up my bakes with frosting but you can go ahead to use your favorite frosting if desired.
In case you have overly ripe banana, peel the skin then wrap in plastic individually, again keep them sealed in a zip lock bag before putting them in a freezer. If you want to use, thaw them in your refrigerator overnight.
BANANA HONEY CAKE
Serves : 12
230 g self raising flour
30 g corn flour
1/2 cup brown sugar
3 medium banana mashed
1/4 tsp salt
1/2 cup oil/melted butter
3/4 cup milk or non dairy milk
2 tablespoon honey
1 tsp vanilla extract
Preheat oven @ 180 C and grease 7 in cake pan.
Sift together self raising flour and corn flour.
Combine mashed banana, sugar, salt, oil, honey and milk.. Whisk until well combined.
Add in banana mixture to the dry ingredients, add in vanilla extract, stir until well incorporated.
Spoon mixture into prepared pan, bake for 30-40 minutes or until a skewer inserted comes out clean.
Cool in the pan 5 minutes, transfer onto rack to cool.
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