• Preheat the oven to 350°.

Prepare the Topping

• Cut the leaves/stems from the persimmons, then peel the persimmons.
• Dice the persimmons into small pieces.
• Mix the persimmon pieces with honey, set aside to let marinate.

Mix the Dry Ingredients

• In a mixing bowl, combine all dry ingredients; mix well and set aside.

Mix the Wet Ingredients

• In a separate mixing bowl, mash the bananas with a potato masher or fork until no clumps exist and the bananas are "liquidy".
• Add the remaining wet ingredients to the mashed bananas; mix well.
• Add the dry ingredient mixture to the wet ingredient mixture. Stir until a thick batter, or dough forms.

Prepare the Pan and Fill

• Into a Mini Tart Pan, spoon the marinaded persimmons into each reservoir. Add enough persimmons into each reservoir just to cover the bottoms in a single layer.
• Cover the persimmons with the dough and fill each reservoir completely.
  

Bake at 350° for about 16 minutes. When done, a knife inserted into the center cake should come out mostly clean with no wet batter.

Remove cakes from the pan

• While the cakes are still hot, cover the tart pan with either a wire cooling rack or cookie sheet.
• Hold the pans together, and flip both pans simultaneously so the tart pan becomes the top pan and the cakes can fall out onto the cookie sheet or wire rack.
• Let cool for about 10 minutes. Top with whipped cream, or dairy-free alternative, if desired. Enjoy.