Sticky honey, almond and banana cake

Sticky honey, almond and banana cake

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!

4 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseCake
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins

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  • 125g essential Waitrose self-raising flour
  • 50g ground almonds
  • 100g essential Waitrose unsalted dairy butter, cubed
  • 100g light muscovado sugar
  • 150g essential Waitrose Pure Clear Squeezy Honey
  • 1 ripe essential Waitrose banana, mashed
  • 2 essential Waitrose large free range eggs, beaten
  • 25g flaked almonds


  1. Preheat the oven to 180ºC, gas mark 4. Grease and base-line a 28cm x 17cm tin.

  2. 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.

  3. 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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Overall rating (4/5)

4 out of 5 stars1 rating