Sticky honey, almond and banana cake

Name: Sticky honey, almond and banana cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12
Ingredients: 125 g essential Waitrose self-raising flour; 50 g ground almonds; 100 g essential Waitrose unsalted dairy butter, cubed; 100 g light muscovado sugar; 150 g essential Waitrose Pure Clear Squeezy Honey; 1 ripe essential Waitrose banana, mashed; 2 essential Waitrose large free range eggs, beaten; 25 g flaked almonds

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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Makes12
CourseCake
Prepare10 mins
Cook35 mins
Total time45 mins

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Ingredients

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

Method

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.