Banana Cream Mini Sponge Cake

Preheat oven to 170 C (340 F) and grease 3 large ramekins with butter.

Melt butter and honey together in a pot on the stove. Set aside to cool down a little.

Sift flour into a mixing bowl, then add butter/honey mixture. Mix until combined, then add eggs. Mix until cake batter is smooth.

Divide cake batter evenly among the 3 prepared ramekins.

Bake in oven for approx 23 minutes, or until toothpick inserted into the center comes out clean.

Set cakes aside to cool down a little while you make the filling:

FILLING

Mash banana with a fork, then put banana, cream, honey and vanilla into a blender. Blend until smooth.

Heat mixture in a pot on the stove, stirring, until it's just about to start simmering.

Turn cakes out of ramekins, gently cut in half horizontally and divide the filling evenly onto the bases of all 3 cakes. Replace the tops and serve!

NOTE: If making the banana cream, serve immediately as the bananas in it will start to brown if left too long. The cakes on their own will keep in the fridge for up to 3 days, just cool them completely and wrap with plastic wrap.