This sticky banana cake is the perfect afternoon treat. The sweet honey, combined with banana and the bite of the flaked almonds creates a perfect balance of flavours. It could even work as a breakfast or mid-morning snack with a cup of tea!
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Preheat the oven to 180ºC, gas mark 4. Grease and base-line a 28cm x 17cm tin.
Sift the flour into a mixing bowl and stir in the ground almonds. Place the butter, sugar and honey together in a small pan and heat gently until completely melted. Remove from the heat and leave to cool for a few minutes.
Add the melted ingredients to the bowl and add the banana and beaten eggs. Beat well to give a smooth mixture and pour into the prepared tin. Level the surface and scatter over the flaked almonds. Bake for 30–35 minutes until well risen and firm to touch. Turn onto a wire rack to cool. Serve cut into 12 squares.
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