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Recipe by Mary Cadogan

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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.

Per serving for eight

440 kcalories, protein 6g, carbohydrate 54g, fat 24 g, saturated fat 13g, fibre 1.5g, sugar 25g, salt 0.7 g

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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

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Difficulty and servings

Cuts into 8-10 slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr 10 mins

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

Per serving for eight

440 kcalories, protein 6g, carbohydrate 54g, fat 24 g, saturated fat 13g, fibre 1.5g, sugar 25g, salt 0.7 g

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