Description
Banana Honey Loaf Cake, Soft & Naturally Sweet
Ingredients
Scale
- 240 g plain flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon fine salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 150 g unsalted butter at room temperature (cut into cubes)
- 100 g light brown sugar or coconut sugar
- 170 g honey
- 240 g ripe bananas mashed
- 70 g walnuts chopped
Instructions
- First, warm your oven to 175°C, 350°F. Butter a loaf tin and line it with parchment.
- Sift together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Cream the softened butter and brown sugar on medium speed for about five minutes until pale and fluffy.
- Add the honey and mix until blended. Add eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Lower the speed and add half of the dry ingredients, mixing until no flour streaks remain. Fold in half of the mashed bananas.
- Repeat with the remaining dry ingredients and finish with the rest of the bananas. Mix until just combined.
- Transfer the batter into the prepared tin and smooth the top. Scatter chopped walnuts over the surface.
- Bake for 35 to 40 minutes until a skewer comes out clean.
- If the crust darkens too much, cover loosely with foil during the last 10 minutes.
- Let the cake rest in the tin for 10 minutes, then cool completely on a wire rack.
- Store in an airtight container at room temperature for up to five days.
Notes
- For best flavor and texture, enjoy within three days.
- This loaf can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Banana Honey Loaf Cake, Banana Cake, Honey Cake, Loaf Cake