For goodness cake

[Recipe 1] BANANA HONEY CAKE transforms into
[Recipe 2] ABC MUFFINS
……………..
You’ll need four very ripe, large bananas for these two recipes so you may need to attach a ‘don’t eat me’ sticky note on them while they ripen. Using the same batter as the base for two different batches of baked treats is excellent in so many ways. It’s a cure for lunchbox fatigue, conserves energy (both your own and your oven’s) and it saves time and money.
The first recipe is for a delicious Banana honey cake. Reserve some of the batter (see the orange diamonds for quantities) and you can bake a batch of ABC muffins at the same time. A’ is for apple, ‘B’ is for banana and ‘C’ is for chocolate, although the ‘C’ ingredient can be easily varied (see tips below recipe).
These two recipes are a little different to my usual 1=2 meals as they can be cooked together. If you can’t fit the cake and muffins side by side in your oven, place the muffins on the middle shelf, and the cake below. When you remove the muffins after 25 minutes, move the banana cake up a shelf and continue baking.
If you think your oven is not a good sharer though, you can bake the cake first while you prepare the muffins.

Banana honey cake

[Recipe 1] Banana honey cake

250 grams (8 oz/2 sticks) butter, softened
2 cups (450g) caster (superfine) sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ cup (45g) honey
4 large very ripe bananas, mashed
1¾ cups (260g) self-raising (self-rising) flour, sifted
1¾ cups (260g) wholemeal plain (wholewheat all-purpose) flour, sifted, bran returned to bowl
1 teaspoon bicarbonate of soda (baking soda)
¾ cup (180ml) buttermilk

Preheat oven to 180°C (350ºF).
Cream butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well before adding the next. Add vanilla, cinnamon and honey and beat well.
Fold in banana until well incorporated.
In a separate bowl, mix together flours and bicarbonate of soda. Fold this into the cake batter, a little at a time, alternating with the buttermilk.
Reserve half the honey banana cake batter, about 4 cups (approx. 950g), for the ABC muffins.
Spoon remaining mixture into a lined 20cm (8-inch) square cake tin.
Bake for 40–45 minutes, or until a skewer comes out clean when inserted into the middle of the cake. The ABC muffins (see below) can be cooked at the same time.
Cut cake into thick slices and serve.

  • I like to mash my bananas with a stick blender so they’re beautifully smooth. This works well with the texture of the cake, which is as soft as a pillow thanks to the use of buttermilk.
  • The cake and muffins will keep for 3 days in an airtight container in the fridge. Both can also be frozen, with baking paper between the layers, for up to 3 months. Cut up the cake before freezing.

ABC muffins

[Recipe 2] ABC muffins

1 green apple, peeled and grated
2 heaped tablespoons oat bran
½ cup (85g) dark chocolate bits (or any of the other options suggested below this recipe)

♦ 
4 cups (approx. 950g) reserved banana honey cake batter

Preheat oven to 180°C (350ºF).
Put apple, oat bran and chocolate bits into a large bowl.
Fold in reserved banana honey cake batter.
Divide mixture among 12 lined (or greased) muffin pans.
Bake for 25 minutes, or until a skewer comes out clean when inserted into the middle of a muffin.
Muffins can be cooked at the same time as the banana honey cake (see above) – simply remove the muffins from the oven after 25 minutes (as quickly as possible so the oven doesn’t lose too much heat); and continue cooking the banana cake for a further 15–20 minutes. See extra cooking instructions in my post introduction.
Makes 12

  • You can play around with the ABC muffin recipe. ‘A’ is for apple, ‘B’ is for banana and ‘C’ is for chocolate, but there are many other ‘C’ ingredients that can be used for variety. Swap the chocolate for:
    ½ cup (65g) dessicated coconut OR
    1 medium grated carrot plus 1 extra tablespoon oat bran OR
    ½ cup (100g) currants OR
    ½ cup (100g) chopped cashews

14 thoughts on “For goodness cake

  1. Saskia you are amazing — I don’t know whether it’s just me but I think that you have your finger on the pulse of exactly what everyone loves to cook/ eat. Watch out Bill Grainger!

    • Sunday morning. Feeling foggy-headed. That’s an ace compliment to wake up to Sandra. In the (paraphrased) words of Wayne from Wayne’s World: I’m not worthy! I love Bill Grainger’s cooking. He’s one of my favourite Australian chefs. We holidayed near his Crown Street cafe in Sydney last year and I ate his ricotta hotcakes almost every day. Still dribbling at the thought of them. Have a happy Sunday!

  2. This is so clever – and sounds delicious. I’m planning to bake both tomorrow. I have plenty of frozen bananas (I always toss any over-ripe ones in the freezer for baking) and the kids can finish the term on a high, with something home-baked every day next week.

    • Thanks so much Michelle. Be sure to save some for yourself too! Love frozen bananas too – usually bung them in smoothies, although with Melbourne’s weather the way it is today, the thought of an iced smoothie makes my hair literally stand on end.

  3. just have to say, i love the titles of your posts! will try this recipe today. was going to go with good old stephanie alexander, but i think the kids will like this lighter version. i plan to substitute yoghurt for buttermiuln – fingers crossed!

  4. Thanks lovely – happen to have a bunch of blackened bananas that I had ear tagged for ‘my’ banana choc cake. Will definitely give this a go for a change.

  5. I got carried away buying too many bananas. I sure will try out your recipes for honey cake and muffins.
    By the way, I froze the sweet onion and goatcheese tart and it was fine, as you said it would be.
    I also made my own dough for your buns. I was so proud of myself.

    • You’ve been a cooking dynamo! Have over-stocked on bananas myself lately – thank goodness they’re not a luxury item any more, and are back to their normal price again. Good news about the tart freezing successfully.

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