The Best Leftover Banana, Honeycomb, and Chocolate Cake Recipe
This delightful cake transforms overripe bananas into a rich and indulgent treat with the added crunch of honeycomb and chocolate. Perfect for any occasion!
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!