Ingredients
Bananas:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/4 cup GOLDEN BLOSSOM HONEY
2 ripe but firm bananas, sliced 1/4-inch thick
Cake:
3/4 cup sugar
1/4 cup butter, room temperature
1 egg
3/4 teaspoon vanilla extract
1 cup flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup milk
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°.
Bananas:
Melt butter in a saucepan. Remove from heat. Whisk in sugar and honey until well combined. Pour into a 9-inch cake pan. Arrange banana slices on top in concentric circles, covering bottom of pan.
Cake:
In a large bowl, beat sugar and butter. Add egg and vanilla. Beat until smooth.
Sift together flour, baking powder and salt. Add to batter alternately with milk, in two additions. Beat 1 minute at medium speed. Spoon batter over bananas. Place in oven with a piece of foil on the rack below pan to catch any overflow.
Bake until golden brown and cake tests done, about 35 minutes. Transfer to a rack and cool 5 minutes. Place a platter over cake. Turn cake over onto platter. Let stand 15 minutes. Remove cake pan. Replace any bananas if necessary.
Serves: 8
Bananas:
Melt butter in a saucepan. Remove from heat. Whisk in sugar and honey until well combined. Pour into a 9-inch cake pan. Arrange banana slices on top in concentric circles, covering bottom of pan.
Cake:
In a large bowl, beat sugar and butter. Add egg and vanilla. Beat until smooth.
Sift together flour, baking powder and salt. Add to batter alternately with milk, in two additions. Beat 1 minute at medium speed. Spoon batter over bananas. Place in oven with a piece of foil on the rack below pan to catch any overflow.
Bake until golden brown and cake tests done, about 35 minutes. Transfer to a rack and cool 5 minutes. Place a platter over cake. Turn cake over onto platter. Let stand 15 minutes. Remove cake pan. Replace any bananas if necessary.
Serves: 8
