More ruddy banana baking I know, but it seems like this lockdown period has left everyone with soooo many bananas to use up, myself included. SO here I am with another banana-based recipe, this Banana & Honey Tray Bake, but this one is very different from banana bread and is SO delicious I promise it’s totally worth making.
Now I’m a big believer in cake for breakfast, and this cake has fruit in sooooo technically that makes it part of a balanced breakfast (in my books anyway). This Banana & Honey Tray Bake is perfect with your morning coffee (or tea if you’re adrenally challenged like me)
Banana and honey are one of my favourite combinations and they’re both ingredients I love to use in baking. Honey always reminds me of being a child (I went through a phase for about a year when I was little where literally all I would eat was honey sandwiches… weird I know), so this is a super comforting cosy bake for me.
This traybake is gooey and sweet from the bananas and honey yet still beautifully soft and light, it’s also so incredibly easy to make, so a perfect one to make with/for any kiddos at home with you.
The citrus honey glaze poured over the cake while still warm oozes in, gives it a slight tang so really cuts through the sweetness.
Made early morning then enjoyed warm out of the oven with a cuppa whatever, it’s so good. But anytime of the day or night it’s a good idea!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 225g plain flour
- 2tsp bicarbonate soda
- ½ teaspoon ground nutmeg
- 3 very ripe bananas, mashed
- 100g caster sugar
- 2 eggs
- 6tbsp runny honey
GLAZE
- Juice of 1 lemon
- 3tbsp runny honey
METHOD
- Preheat your oven to 160C fan & line a traybake baking tray (that sounds like a stupid sentence no???) with baking parchment or grease well.
- In a large bowl using an electric or hand whisk (or stand mixer, whatever is your jam), beat together the sugar and eggs until smooth and no lumps of sugar, then add the bananas and honey and mix until well combined.
- Stir through the flour, bicarbonate of soda and nutmeg until your batter is smooth and evenly mixed. Pour into the prepared baking tin (is that better??? Baking tin?), even out the top and bake for about 1 hour until risen and golden.
- While baking, simply whisk together the lemon juice and honey for the glaze and set aside.
- As soon as you remove it from the oven, very gently make small holes in the sponge using a testing stick or a very fine knife, going a decent way through the sponge – this will help the glaze get all the way through. Then pour the glaze evenly all over the cake and leave to cool with the glaze on.
- Once the glaze is fully soaked through, should take about 15 minutes then slice and enjoy!
Claudia's Home Kitchen 