We use up our black bananas by making banana and honey cake; a light, moist, sponge. You may have to adapt the recipe to meet your dietary standards but if you’d like to try it, here it is. This quantity fits a nine inch square tin.

6 ozs margarine or butter
4 and a half ozs sugar
3 eggs
6 ozs wholemeal flour
4 teaspoons baking powder
3 mashed bananas
4 and a half desert spoons honey
4 and a half ozs rasins
4 ozs diced dark chocolate (try not to eat too much whilst chopping!)

Cream the margarine or butter with the sugar and honey.
Beat in the eggs adding a spoonful of flour with the last egg.
Mix the baking powder into the remaining flour.
Gently fold in the remaining flour along with the mashed bananas, raisins and most of the chocolate.
Gently transfer to the baking tin.
Finish the top with the remaining chocolate and a few chopped nuts if desired.

Bake for 40 minutes at 180 degrees C.

Enjoy!