In a medium mixing bowl, using whisk to sift all dry ingredients together. Set-aside.

In a small mixing bowl, mash bananas until a puree has formed; then add Honey and Vegetable oil. Mix thoroughly.

Add the dry mixture from Step 1 to the wet mixture from Step 2. Fold the mixture over until well combined.

Place a rack in middle of oven, and preheat oven to 350 ℉ (180 ℃)

Place a parchment paper or spray non-stick cooking oil on a baking sheet. Scoop out the dough* and place it on the prepared baking sheet. *1 rounded tbsp (30-32 g) makes 24 cookies. Flatten the top with a slightly wet spoon (it will not expand like muffins during baking).

The cakes take on a muffin like texture after being left overnight in an air-tight container.

You can store the cakes for up to 5 days in the refrigerator, and for up to 8 weeks in the freezer in a freezer bag or air-tight container.