Banana, honey and cinnamon cake x Clarence Court

Elevate tea time with my banana, honey and cinnamon cake, a deliciously soft cake that’s even better the morning after slathered in greek yoghurt and drizzled in honey.


Banana, honey and cinnamon cake
Prep time
Cook time
Total time
Serves: Makes 1 loaf
  • 225 g self-raising flour
  • 100g cold butter, cubed
  • 100g golden caster sugar
  • 1 tsp. of ground cinnamon
  • 230g over-ripe bananas
  • 2 Burford Brown Clarence Court Eggs
  • 6 tablespoons honey
  1. Preheat the oven to 160C.
  2. In a bowl, rub together the flour and butter until you form a sand like mixture. Add in the castor sugar and cinnamon and mix to combine.
  3. Mash the bananas, and add to a bowl along with the eggs and honey and whisk. Pour the mixture into the bowl with the butter, flour and sugar and stir to combine.
  4. Pour the batter into a lined loaf tin or square cake tin with a loose bottom.
  5. Sprinkle with golden castor sugar and bake for 1hr 20 minutes.
  6. Allow to cool before removing from the pan and slicing.

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