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Easy honeycomb banana cake
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Decadent honeycomb banana cake with adorable chocolate shards made from bubble wrap.
Ingredients:
  • 125g butter, at room temperature, chopped
  • 100g (1 ⁄2 cup) caster sugar
  • 125ml (1 ⁄2 cup) milk
  • 2 large bananas, mashed well
  • 2 eggs
  • 300g (2 cups) self-raising flour
  • 130g honeycomb, chopped into chunks
  • 125g white choc melts, melted
  • 2 x 250g tubs spreadable cream cheese
  • 60g (1 ⁄3 cup) icing sugar mixture, sifted
  • Caramel sauce, to drizzle
Instructions:
  • Preheat the oven to 180C/160C fan forced, then generously grease and line a 20cm round cake pan with baking paper.
  • In a large saucepan over medium-low heat, melt the butter, sugar, and milk together, stirring constantly for about 3 minutes until smooth (be careful not to boil). Let it cool before using.
  • Mix mashed bananas and eggs into the creamy butter mixture. Gently fold in the flour and finely chopped 50g of honeycomb. Transfer the batter into the prepared pan. Bake for 45 minutes or until a skewer inserted comes out clean. Allow it to cool in the pan for 15 minutes before transferring onto a cooling rack to cool completely.
  • Place a 15cm square piece of clean bubble wrap, bubble side up, on a clean surface. Spread melted chocolate evenly to cover a 12cm square. Chill in the fridge for 15 minutes until set. Gently remove the bubble wrap to reveal chocolate pieces.
  • Combine cream cheese and icing sugar in a bowl using a wooden spoon until smooth. Slice the cake in half horizontally. Spread half of the icing on one half of the cake, then place the other half on top. Spread the rest of the icing on top of the cake. Decorate with chocolate shards and the remaining honeycomb, then drizzle with caramel sauce.

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