• 125 g (4 oz) plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 75 g (3 oz) lightly salted butter, melted
  • 75 g (3 oz) light muscovado sugar
  • 2 eggs, beaten
  • 2 small, very ripe bananas, mashed
  • 100 g (3½ oz) unsalted butter, softened
  • 5 tablespoons clear honey
  • 5 tablespoons icing sugar
  • dried banana slices (optional)

Line a 12-section bun tray with paper cake cases. Sift the flour, baking powder and bicarbonate of soda into a bowl.

Mix together the melted butter, muscovado sugar, eggs and mashed bananas in a separate bowl. Tip in the dry ingredients and mix together gently until evenly combined. Divide the cake mixture between the paper cases.

Bake in a preheated oven, 160°C (325°F), Gas Mark 3, for 25 minutes or until risen and just firm to the touch. Transfer to a wire rack to cool.

Beat together the butter, honey and icing sugar in a bowl until smooth and creamy. Spread over the tops of the cakes using a small palette knife. Decorate with dried banana slices, if liked.

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