Sun-Dried Banana Cake

1. Prepare the Bananas: Lightly coat a portion of the chopped sun-dried bananas with a bit of the cake flour. This prevents the fruit from sinking to the bottom of the pan during baking.

2. Cream the Butter: Beat the butter with the brown sugar and granulated sugar until the mixture is pale, light, and fluffy. (Brown sugar adds moisture and a beautiful golden-brown color).

3. Add the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the salt, honey, and vanilla extract.Combine

4. Dry Ingredients: Sift together the flour and baking powder. Gradually fold these into the butter mixture, alternating with the milk. Use a rubber spatula to fold gently until just combined—do not overmix, or the cake will become tough.

5. The Star Ingredient: Gently fold in the prepared sun-dried bananas until evenly distributed throughout the batter.

6. Bake: Pour the batter into an $8 \times 8$ or $9 \times 9$ inch square pan (greased or lined with parchment paper). Bake in a preheated oven at 170°C for 20–25 minutes. Test for doneness by inserting a toothpick; if it comes out clean, the cake is ready.