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Banana Cake with Rooftop Honey

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  • Author: Emiko Davies, adapted from Bourke Street Bakery
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x


This recipe for a moist, dense, pudding-like cake, has been adapted from the recipe of Sydney’s delectable Bourke Street. Anyone who has ever stood in line here for a croissant or a baguette knows that it’s all worth it and even more so for their pastries or sweets. The cake is beautiful just as it is (Bourke Street Bakery serve it with a decadent caramel sauce) but it’s also lovely with a generous drizzle of your neighbourhood honey.


  • 180 grams/6 oz of butter
  • 225 grams/8 oz of sugar
  • 4 eggs
  • 200 grams/7 oz of yogurt
  • 250 grams/9 oz of flour
  • 2 teaspoons of baking powder
  • 1 tiny pinch of salt
  • 34 ripe bananas
  • 2 tablespoons of rooftop honey


  1. Preheat the oven to 200°C or 390°F.
  2. Combine the sifted flour with baking powder and salt.
  3. Cream the butter and sugar together, then add the eggs one at a time. Add the yogurt, bit by bit, alternating with the flour to get a smooth mixture then add the bananas, mashed, and honey and combine.
  4. Pour into a greased and lightly floured 28cm (11 inch) round cake tin and bake for 1 hour or until the cake is lightly browned on top and the centre is risen and slightly springy.
  5. Let it cool a little before removing it from the cake tin. You can serve it as is, but it’s beautiful with a good spoonful of good honey drizzled over it.
  • Prep Time: 10 mins
  • Cook Time: 1 hour
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