This simple honey and banana cake is easy to make and is the perfect companion to a cup of tea!

Thanks to Renna Creighton for sharing the recipe.

Cook time
1 hr

Prep time
15 mins


Recipe provided by: Renna Creighton

  • 60g of farm butter (room temperature)
  • 200g of caster sugar
  • 2 ripe bananas
  • 1 egg, beaten
  • 2 tbsp of Haughton Honey
  • 250g of self-raising flour
  • 1 tsp of baking powder
  • 1 tbsp of milk
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz.

  1. Preheat your oven to 180c/Gas Mark 4.
  2. Cream together the caster sugar and butter. Mash the bananas in a bowl until soft and add to the sugar and flour along with the beaten egg.
  3. Sieve the flour and the baking powder in to the mixture and fold in well. Add the milk and mix again. Pour in to a suitably sized and greased loaf tin (or use a loaf tin liner instead of greasing the tin).
  4. Place the cake in to the centre of the oven (turn the oven down to 175c if fan assisted) and bake for 30 minutes. Reduce the temperature to 160c/Gas Mark 3 and bake for another 30 minutes.
  5. Remove the cake from the oven and leave to cool. Serve the cake as it comes or drizzle with icing sugar for extra presentation.
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