When the lady at work that suggested this version of the Honey cake that I made last week, Hazelnut Honeycake, gave me several what she called dead bananas, they were starting to get large brown spots, what I would call just ripening, I knew that I had to make this cake for her. I increased the time by 5 minutes, as I remembered from making the Banana Honey Cake, that the middle was a little underdone with 55 minutes. The people at work proclaimed this cake the best of them all, it was well received, save for one who complained of the amount or taste of hazelnuts, who was quickly shot down. You could probably cut down on the quantity of hazelnuts, but I think it went well, a moist, nutty cake.Banana Hazelnut Honey Cake
225 g sweet butter
250 g runny honey
100 g dark muscovado sugar
3 large eggs
300 g (2-1/4 cups) self-rising flour
175 g (6 oz.) ground hazelnuts
2 large ripe bananas (3/4 cup)
2 Tbsp honey
Preheat oven to 300F. Grease a 9-inch springform pan and line the bottom with parchment paper.
Melt butter, honey, and sugar slowly in a saucepan. Boil for one minute. Leave to cool (caramel will thicken).
Beat in eggs one at a time in the saucepan. Whisk in flour into egg caramel mixture in two batches. Mash ripe bananas; mix well into the flour mixture with a whisk. Lastly, whisk ground hazelnuts into batter.
Pour into the greased pan and bake for 55-60 minutes or until cake is golden brown and spring back when pressed.
Turn out the cake onto a wire rack. Warm 2 Tbsp honey in a small saucepan and brush over the top of the cake to glaze. Leave to cool.