Method

Preheat the oven to 180C.

Butter the bottom and sides of a cake tin.

Beat the butter, sugar and honey until white and creamy, and add the eggs, one at a time. Fold the mashed bananas into the mixture gently, with a spoon, until only just incorporated. Set aside.

In another bowl, sift together the flour, salt, baking powder and baking soda.
Fold the flour mixture gently into the banana mixture, and stir in the yogurt until just combined.

Pour the batter into the cake tin. Bake for 50 minutes to one hour. Cool the cake in the tin for 15 minutes before turning onto a cooling rack.

Serve at room temperature with some mascarpone cream