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Walnut, date & honey cake

A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

  • Prep: 15 mins
    Cook: 1 hrs 10 mins
  • Cuts into 8-10 slices
  • Easy
  • Cuts into 8-10 slices
  • Easy
  • Calories 440
  • Carbohydrates 54
  • Saturated Fat 13
  • Sugar 25
  • Protein 6
  • Fat 24
  • Fibre 1.5
  • Salt 0.7

Nutrition per serving

  • Calories 440
  • Carbohydrates 54
  • Saturated Fat 13
  • Sugar 25
  • Protein 6
  • Fat 24
  • Fibre 1.5
  • Salt 0.7

Ingredients

  • 225g self-raising flour
  • ½ tsp ground cinnamon
  • 175g softened butter
  • 100g light muscovado sugar
  • 3 tbsp clear honey
  • 2 eggs, beaten
  • 2 medium, ripe bananas, about 250g/9oz total weight in their skins
  • 100g stoned dates
  • 50g pack walnut pieces

Method

  1. Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.

  2. Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.

  3. Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.

  4. Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

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