Inspired by an old banana cake recipe my mother had in her recipe folder (torn from an old magazine from the 80s!), I developed this version with a honey and almond twist. For those after a dairy-free version replace the butter with a dairy-free spread like Nuttelex and the milk with a non-dairy alternative such as almond or soy. For an extra flavour boost you can mix in a handful of fresh or frozen blueberries or raspberries or even some chocolate chips. Enjoy for morning or afternoon tea.
unsalted butter, softened
1 1/2 cups
mashed ripened banana (approx. 3 small bananas)
Pre-heat oven to 180 C. Grease and line a deep straight-sided loaf pan (11.5cm x 20cm base measurement).
In a large bowl of an electric mixer, beat butter and honey until pale and creamy.
Beat in eggs, one at a time, until well combined. Gently beat in the mashed banana until just combined.
Stir in combined sifted flour, almond meal and baking powder, alternating twice with the milk. Mix until just combined. At this stage fold in any additional mix-ins, if using, such as raspberries or chocolate chips.
Pour the mixture in to the prepared pan and smooth over the top. Sprinkle over the oats, if using.
Bake for 45 minutes or until a skewer inserted in to the centre comes out clean. Remove. Cool for 15 minutes in pan. Turn out onto a wire rack to cool completely.
You can serve slices of the loaf on their own or toasted with a light spread of butter. Store in an air tight container for up to 3 days.