You can bake this same batter in two 8 1/2-by-4 1/2-inch loaf pans. Butter and flour the pans as directed, then divide the batter evenly between them. Bake as directed.
- 2 1/4 cups all-purpose flour, plus more for pan
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 8 Tbs. (1 stick) plus 2 Tbs. unsalted butter
- 1/2 cup firmly packed light brown sugar
- 1/2 cup honey
- 2 eggs
- 2 bananas, peeled and mashed
- 2/3 cup chopped walnuts or almonds (optional)
Prepare the baking pan
Position a rack in the middle of an oven and preheat to 350°F. Butter a 9-inch square baking pan. Sprinkle with flour and tap out the excess.
Mix the batter
In a bowl, stir together the 2 1/4 cups flour, the baking powder, baking soda, cinnamon and salt.
In a large bowl, using an electric mixer on medium speed, beat together the butter and brown sugar until creamy. Add the honey and beat until blended. Add the eggs, increase the speed to medium-high and beat until smooth. Add the dry ingredients to the wet ingredients in 2 additions, alternating with the bananas and beating on medium speed after each addition until smooth. Spread the batter evenly in the prepared pan. Sprinkle evenly with the nuts, if using.
Bake the cake
Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely in the pan on a wire rack. Cut into squares and serve. Makes one 9-inch square cake.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).