Honeycomb, Yellowman or Cinder Toffee. Even Hokey Pokey to some. The innards of a ‘Crunchie’ without its chocolate casing. You can easily make it yourself, it’s just golden syrup, sugar and fun when you add the bicarb! You can also buy it in a big bag of irregular chunks, available in many sweetie-shops now. I have had a couple of banana bread recipes here in the last year but this is a ‘four banana’ cake that is especially useful at this time of year when the bananas over-ripen faster than it is possible for a person to eat them. As with a lot of my ‘everyday’ cakes, if you are not making the honeycomb, it takes very little effort and leaves little washing up.
I make this cake in my bundt tin but before I had that a lined loaf tin worked perfectly. The banana sponge with hidden sticky bits of melted honeycomb is just lovely on its own or with a cup of coffee. A little extra honeycomb crumbled over for crunch with a drizzle of icing over is a nice finish. Best of all is a thick caramel frosting that will find its way down the sides of the bundt cake and make your fillings hurt.
225g (8oz) plain flour
1 tsp. salt
1 heaped tsp. baking powder
1 tsp. ground cinnamon
110g (4oz) caster sugar
1 egg, beaten
75g (3oz) butter, melted*
a few drops of vanilla essence
65g (2½ oz) honeycomb, smashed
4 medium-sized ripe bananas, mashed
1. Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar.
2. Mix in the egg, melted butter* and vanilla but do not beat.
3. Fold in the honeycomb and mashed bananas, using a fork. Again, do not beat.
4.Spoon into a buttered and floured bundt tin or lined (3½ inch x 8 inch) 900g/2lb loaf tin and bake in an oven preheated to 180c/350f/gas mark 4 for 50-60 minutes, until the cake is golden brown and springs back when prodded gently with your finger.
5. Leave in the tin for 10 mins, then turn onto a wire rack to cool.
* Dear Ger – Just for you I tried it with 75ml/3 fl oz sunflower oil and it works just as well in place of the butter. See you soon.