Looking for a way to use up those overripe bananas sitting on your counter? This Leftover Banana, Honeycomb, and Chocolate Cake is the perfect solution. It’s not just a delicious way to rescue fruit that’s on its last legs; it’s also an indulgent treat that will satisfy your sweet tooth.
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The Best Leftover Banana, Honeycomb, and Chocolate Cake Recipe
This cake combines the natural sweetness of ripe bananas with rich dark and milk chocolate, along with the delightful crunch of honeycomb. It’s easy to make and even easier to devour!
Notes on Ingredients
- Bananas: For the best flavor, use overripe bananas; they should be dark and soft.
- Honeycomb: You can use a store-bought Crunchie bar or homemade honeycomb if you have some on hand.
- Chocolate: Feel free to adjust the chocolate amounts based on your preferences, but don’t skip it!
How to Make Leftover Banana, Honeycomb, and Chocolate Cake
- Preheat the oven to 170°C (150°C fan) or Gas 3.
- Line a 2lb loaf tin with baking paper.
- Cream together the softened butter and golden caster sugar until fluffy.
- Add the eggs one at a time, mixing until combined.
- Mix in half the flour followed by the remaining egg and flour, ensuring everything is well combined.
- Fold in the vanilla essence, mashed bananas, and chopped chocolate until just combined.
- Pour the mixture into the tin and sprinkle dark brown sugar on top.
- Cover loosely with foil and bake for 50 minutes.
- Remove the foil and continue to bake for another 10 minutes or until the cake is golden brown and springs back when touched.
- Let it cool in the tin completely before slicing.
How to Serve Leftover Banana, Honeycomb, and Chocolate Cake
Serve slices of this cake warm or at room temperature, ideally paired with a steaming mug of hot chocolate or a cup of tea. It makes for a perfect afternoon treat!
How to Store Leftover Banana, Honeycomb, and Chocolate Cake
Store any leftovers in an airtight container at room temperature for up to three days. This cake also freezes well, so feel free to save some for later!
FAQs ABOUT Leftover Banana, Honeycomb, and Chocolate Cake
Can I use regular sugar instead of golden caster sugar?
Yes, but the flavor and texture may differ slightly.
What if I don’t have honeycomb?
You can omit it or substitute it with additional chocolate.
Can I make this cake vegan?
Substitute the eggs with a suitable egg replacer and use vegan butter.
The Best Leftover Banana, Honeycomb, and Chocolate Cake Recipe
Ingredients
- 175 g Softened butter
- 140 g Golden caster sugar
- 2 eggs at room temperature
- 35 g Dark soft brown sugar plus a small handful to sprinkle on top of the cake
- 2 Over ripe black bananas
- 175 g Self raising flour
- 70 g Dark chocolate chopped roughly or 100g if not using honeycomb also
- 1 honeycomb bar crunchie
- 70 g Milk chocolate chopped roughly or 75g if not using honeycomb
- 1 tsp Vanilla essence
Instructions
- Preheat the oven to 170 / 150 fan or Gas 3
- Line a 2lb loaf tin with baking paper or liner
- Beat together the butter and sugar until fluffy
- Add one egg and mix until combined
- Add half the flour and mix until combined
- Repeat with the remaining egg and flour
- Add vanilla essence, mashed banana and chopped chocolate and fold into the mixture just until combined (do not over mix)
- Put mixture in the tin and sprinkle dark brown sugar over the top
- Cover loosely with foil and place in the oven (middle shelf )
- Bake for 50 mins, remove the foil and then continue to bake
- Bake for the remaining 10 minutes or until cake is golden brown and is springy to the touch
- Leave in the tin to cool completely
- Devour with a steaming mug of hot chocolate to wash it down!