Walnut, date & honey cake

Walnut, date & honey cake

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(54 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level

Easy

Servings

Cuts into 8-10 slices

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving for eight

kcalories
440
protein
6g
carbs
54g
fat
24g
saturates
13g
fibre
1.5g
sugar
25g
salt
0.7g

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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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.

Recipe from Good Food magazine, February 2002

Comments, questions and tips

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Comments

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Yorkshire Jeff's picture
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Make one of these at least once or twice a month, soon as the word gets out my two daughters pop around for a brew.

Apteryx's picture

Lovely cake, although I did make some amendments based on other comments - I used 30g sugar and 100g butter, was perfectly sweet and moist enough due to the fruit content and honey. I used sultanas instead of dates as they were in the cupboard. I baked the loaf at 160C (fan) for 60 mins, then left loaf in turned off oven for 20 minutes. Was devoured by guests so must have been alright!

LuluT's picture
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This loaf is so delicious and easy to make. I added 1/2 tsp mixed spices for more taste, 1 tsp baking soda for a better rise and 3 tbsp milk for fluffiness. I pressed the walnuts onto the top of the cake and they stayed there after baking and slicing. I baked it at 180C for 1 hour and further 30 min at 160C. I think banana cakes always take longer to bake due to the banana consistency itself.

Cherry pie's picture
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Followed the recipe step by step. Took much longer than the time it was supposed to be cooked in. Too sweet. Not worth the wait, time and effort! Shan't be making this again.

Doris the dinner lady's picture
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Cooked this cake to the letter, left for a further 5 mins as suggested as a little springy on top.
Served it slightly warm with a dollop of Greek style yogurt as well as the honey. Delicious; looked exactly like the photograph. Much nicer than usual banana loaf I've made in the past. Put left over dates in a lamb tagine I was making that day.

Sashabel's picture

The first time I baked this cake I followed the instructions regarding oven temperature and it still wasn't cooked after 90 minutes (and my oven has a pretty accurate temperature setting).
The next time I cooked it I put it in a 175 degrees c. and it came out fine, although it took nearly 90 minutes yet again. I also added a little extra baking powder to the SR flour so the rise was really good.
Very pleased with the results the second time around and my family loved it.

denidax's picture

Very easy to make and so delicious!

feef23's picture

Took longer to bake but came out beatifully light and moist. Mmm!

sammyj2803's picture

I didn't have any dates so added more walnuts, I also used brown sugar instead of muscovado.....anyway, this cake was delicious and moist and I can't wait to make it again. I took it to a mother & baby group and only one tiny slice remained at the end if it. Highly recommended.

suhoha's picture

I made this today. Slight differences to recipe. Used pecan nuts and golden caster sugar. Gluten free self raising flour. Cooked it at 160 degrees in fan oven for 1 hour 10 mins. It has turned out really delicious

lellybelly54's picture

Delicious !! Easy to make, looked just like the picture. Gone in a flash!
About to make it again :)

qas5saq's picture
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Disastrous results! Like others, followed recipe to the tee, cooked for ages in the end, middle remained raw and gooey. Waste of time and money, will not try again.

cshobbs's picture
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Very easy, very tasty.
I used gluten free SR flour, added chopped almonds to the mix and decorated with walnut halves. It took a little longer to bake than 1 hour - but then I suppose it depends on oven type, amount of moisture in the bananas etc.

fbexon's picture
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My attempt at this cake turned out badly, ended up with unedible stodge. Wondering whether my bananas weren't ripe enough. May try again with very ripe bananas and see if it makes a difference.

bus12aug51's picture

Don't know what I was doing wrong but just couldn't make this recipe work but we love dates so I changed the recipe leaving out the bananas ( thought they maybe the reason the cake kept sinking in the middle) used 225g SR Flour 225g dates 175g butter 175g castor sugar, 2 eggs sprinkled the walnuts on top and drizzled with honey and baked at 160 degrees fan oven for just over an hour and it turned out delicious! no sinking!! so shall now be adding this to my favourites. Hope this helps others that had the same experience as me with this recipe.

bus12aug51's picture

I'm having problems with this recipe, have tried it now about five times and each time it rises while it is in the oven but as soon as I take it out it sinks in the middle and is soggy and uncooked on the inside. I followed the recipe exactly, but trying 140 deg fan oven temperature and leaving it in well over the hour but still the same thing happens, I shall try it once more leaving out the bananas I think before giving up! shame as it is such a lovely tasting cake. Has
anyone got any other suggestions please? I bake often and other recipes from the Good Food site always turn out well, very frustrating.

ingaflakkari's picture
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A nice recipe, tasty cake, but would skip walnuts if I make it again.

badgerchick's picture

This worked perfectly for me. I had to use a standard square baking tray (no loaf tin to hand) and used sultanas instead of dates, just because I had some to use up.

I didn't measure everything (no measuring equipment to hand either) but it baked exactly as descriped and came out moist and crumbly. I took it on a group hike where it proved very popular as a delicious energy boost!

sadufsher's picture
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Very easy to bake.I added olive oil in place of butter and it came out really delicious.Thanks

jillnunn's picture
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Have tried this recipe twice - followed it to the letter both times (fan oven at 140) and both times had to leave it in for well over the hour. ... and the inside was still solid and uncooked. The top sank so it looked (and felt!) like a house brick!! Such a shame as the flavour is good. No idea what I'm doing wrong so sadly won't be making it again.

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