Tuesday, 13 November 2012

Honey and Banana Cake

Honey and Banana Cake

The name of this beautiful cake really serves it no justice. It's so much more than a plain, old Honey and Banana cake.

It warmth, comfort and big taste all in one cake.

I've had some bananas sitting in the fridge for a few days going very black for the sole purpose of baking this cake. For those of you who don't know the blacker your banana is the better, as it will be sweeter and the banana flavour will show through more.

The cake is dense and moist from the banana and the buttermilk, with a little spice from the cinnamon.

The frosting adds a welcomed sweet tang to cut through the rich cake.

It's just complete and utter comfort food, even the smell alone warmed the house up.

My wee poppet and himself fell in love with this cake, some tears may have been shed by the little one when we told her two slices were more than enough and that there was none left (there was some left but it was the only way to stop her from asking for more, yes Oliver style)

Also, for those of you who enjoy a slice of cake with slightly less sweetness, just omit the frosting as it tastes amazing just by itself. In fact himself suggested this cake would be lovely if (without the frosting) you reheated a slice and had it with some vanilla ice cream and I must say I agree with him.


For the Cake:

125g / 1/2 Cup Butter
200g / 1 Cup Caster Sugar
110g / 1/2 Cup Packed Light Brown Sugar
2 Eggs
1 Tsp Vanilla Extract
2 Large Overripe Bananas, Mashed
50g / 1/4 Cup Runny Honey
100 ml Buttermilk
225g / 1 2/3 Cups + 1 Tbsp Self-Raising Flour
1/2 Tsp Baking Powder
1/1 Tsp Cinnamon

For the Cream Cheese Frosting:

300g / 2 cups Icing Sugar
125g / 4 oz Cream Cheese
50g / 3 Tbsp Butter
1/2 Tsp Vanilla Extract
1/2 Tsp Cinnamon


Preheat your oven to 180c and grease and line a large cake tin.

In a large mixing bowl, beat together the butter and sugars until light and fluffy.

Now add your eggs 1 at a time, making sure they are fully mixed.

The mix in the bananas. honey and buttermilk until well combined.

Then gently fold in the flour, baking powder and cinnamon until only just combined.

Pour mixture into your prepared tin, place into the oven on the middle shelf and bake for 60 minutes.

Once baked, take it out of the oven and allow it to cool for 10-15 minutes in the tin. Then remove the cake from the tin and place onto a wire rack to cool fully.

While your cake is cooling you can get on with the frosting.

In a bowl beat your butter and cream cheese until smooth.

The stir in the vanilla extract.

Now add your icing sugar and cinnamon. Mix together till smooth, but do not over mix or it can turn runny very quickly.

The smooth your icing on the top of your cooled cake.

Slice and Eat.

Tempt my Tummy Tuesdays


  1. Hi Tash, thanks for stopping by my blog and leaving a lovely comment. Much appreciated. This cake sounds amazing! And I agree, so much more than a regular banana and honey cake. Looks incredibly moist and decedent!

    I'm a sweet fiend so I'll take it with all the frosting it comes with, LOL. But that's my crazy ways. I started a new weekly link party on Sunday so feel free to come share it on there too. Thanks again.

    Sweet 2 Eat Baking

  2. I'm exactly the same, gotta love a lotta sugar!

    Aww it was a well deserved comment, you're absolutely fab!

    I'll definitely pop over on the sunday :D

  3. Haha you'd thinks so but mothers out there seem to be getting more and weight concious. So no more coffee and cake mornings lol

  4. It doesnt say how much cream cheese :)

  5. This looks scrumptious! Would also like to know how much cream cheese. Probably at least a cup or 4oz with that sugar amount? Thanks for posting! :) Claire

  6. Ah sorry ladies, don't know where my head was at then lol I've just changed it for you :D