1 Non-stick rectangular cake pan (other shapes work fine)
1 Oven mitt
Peel 3 bananas and cut them in small pieces using your Le Petit Chef Knife and Finger guard.
Preheat oven at 350°
Use a fork to mash the banana to a puree
In a medium size bowl, crack 2 free-range eggs and use a whisk to mix
Add the banana puree and combine
Cut the last banana lengthwise using your knife and finger guard, set aside
Using your knife and finger guard cut the butter in small pieces and add to a second medium size bowl
Combine 4 oz. of cane sugar and 2 tbsp. of honey and whisk thoroughly until reaching a smooth and creamy mix
Tip: you can use a baking stand mixer with an adult to help you
Add the banana mix and whisk together
Combine 2 cups of all-purpose flour and 2 tbsp. of baking powder and mix thoroughly – small lumps are fine!
Your cake mix is ready!
Wash your hands
Use your fingers to butter the non-stick cake pan – make sure to butter the sides too
Empty your cake mix into the non-stick cake pan
Place the lengthwise cut banana on top
Oven cook for 45 minutes at 350° Caution: The oven is hot! Use oven mitt and ask an adult to help you
Tip: To check if your cake is ready, insert your Le Petit Chef Knife blade into the cake and remove gently. If the blade is clean and dry, your cake is ready! If not, put it back in the oven for a minute or two and repeat.
Set aside for 5 minutes and remove gently from the baking pan Caution: the pan may be hot still. Ask an adult to help you.
Your banana cake is ready! You can use your knife to cut slices and enjoy! Yummy!
Variant: add crushed walnuts to the baking mix for extra crunchiness!