Salted Honey Banana Cake
Serves 4
Always wait for your cake to cool down completely. In fact, put it in the freezer for good measure okay? Our patience is running ever thinner these days. I'm the type to be scrolling tiktok on my phone, watching youtube on my laptop, and have a tv show on in the background. All the while absently eating my dinner. I am exhausting my brain which in turn is exhausting me. If you ever wonder why you are most lethargic on your laziest days, it's probably because you aren't being all that lazy. You are tasking your brain to pay attention to a plethora of (mostly) useless content.
If you didn't know this fun fact about me, I have a degree in Psychology. Have I used it? No. I can't really even use it in my day-to-day; people don't want to hear about 'what the science says' if it contradicts their beliefs. And my nice, placating voice sounds stupidly patronising so I can't really win. Have you ever had to hold your tongue when your aunt starts rambling about her theory on depression? A cup of sunshine and a new outlook is truly all you need to overcome it! F*ck I wish I knew that before. I think I let my anger take us off topic there. Why I brought up my incredibly exclusive and illustrious degree, was to tell you something you already know. Our brains haven't caught up with technology just yet. We're miles behind actually. The salient information we are taking in, is over five times the amount as people in the 1960s. What's more, our brains are struggling to discern the important stuff from the trival. This level of information processing is tiring us out. #Science. So, it's becoming increasingly difficult to wait for the cake to cool. We want to keep ourselves awake, we want to keep ourselves stimulated, and we are incredibly impatient as a result.
That being said, you can clearly see my icing melted, because I didn't wait for the cake to cool.
Recipe
Ingredients
Cake
1 cup of mashed bananas (3 bananas)
90 grams of sugar
90 grams of honey
140g of softened butter
1 teaspoon of vanilla
2 large eggs
2 teaspoons of baking soda
1/4 cup of hot milk
210 grams of plain flour
1/4 teaspoon each of allspice and ground cloves
1 teaspoon of flakey sea salt
Icing
80 grams of honey
110 grams of cream cheese
125 grams of softened butter
80 grams of icing sugar
1 teaspoon of flakey sea salt
Extra honey for drizzling
Extra salt for sprinkling
Method
Cake
Preheat the oven to 180c (bake) or 160c (fanbake).
Beat together the butter and sugar until light and fluffy. Add the honey and beat until combined. Add in the mashed bananas, eggs, and vanilla then mix to combine.
In a separate bowl mix together the hot milk and baking soda. Pour this over the wet ingredients and stir to combine.
Fold in the flour, spices, and salt until there are no lumps of flour left in the batter.
Line a cake tin with baking paper then spray with oil or brush with butter.
Pour the batter into the prepared tin and bake for 28-32 minutes.
Leave the cake to cool in the tin then transfer to the fridge to cool completely.
Icing
Beat together the cream cheese and butter until light and fluffy.
Add in the icing sugar and beat until light and fluffy.
Slowly add in the honey, vanilla, and salt until combined.
Spread it across your cake, drizzle with more honey, use a knife to swirl it through the icing. Then serve and enjoy!
Stay Salty,
Romy xx