Walnut, date & honey cake

Walnut, date & honey cake

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(61 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

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

  • Freezable

Nutrition: per serving for eight

  • kcal440
  • fat24g
  • saturates13g
  • carbs54g
  • sugars25g
  • fibre1.5g
  • protein6g
  • salt0.7g
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Ingredients

  • 225g self-raising flour
  • ½ tsp ground cinnamon
  • 175g softened butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light muscovado sugar
  • 3 tbsp clear honey
  • 2 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 medium, ripe banana, about 250g/9oz total weight in their skins
    Banana

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 100g stoned dates
    Dates

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 50g pack walnut pieces
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

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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Comments (102)

jenborriero's picture
5

So easy loved it ! I replaced the wheat flour with self raising rice flour... as I am wheat intolerant - still fantastic !

maryra's picture

Made this cake without the bananas and mixed the walnuts into the cake with just a few on top. Tasted very nice and will be making again

choccow56's picture

I am afraid I had problems with this cake, flavour is nice, although a bit too sweet, but it was very under cooked even though I left it for longer than stated. Very stodgy and too moist. Not sure where I went wrong, never happened before with a banana cake.

pookiegirl's picture
5

Honestly, some of the comments on here astound me, can some people not actually cook? One says I left the butter out - thats one of the first things to do, another doesn't like walnuts or bananas - then why make the cake in the first place!!!! For me it was excellent, I love baking and this is very easy, I had all of the ingredients in the cupboard, very moist, because of the banana, and the dates give it just the right amount of sweetness, will definately make again.

siobhang's picture
4

Really delicious and so easy, although I might try putting in walnuts in the mix rather than just on top next time. Would definitely make this again!

auntywayne's picture

HI, HAVE MADE THIS CAKE ABOUT 6 TIMES NOW, I KEEP TWEAKING THE INGREDIENTS A BIT BUT EVERY TIME GET A DELICIOUS RESULT. MY WIFE CANT WAIT YO PUT THE KETTLE ON, BEFORE IT BOILS SHE IS AT THE CAKE WITH THE KNIFE..
THANKS FOR A BRILL ONE..BRILLIANT SITE.

belindacaroline's picture
5

Forgot to rate in last comment.

belindacaroline's picture
5

Made this exactly to the ingredients in the recipe, except using the advice of another poster, added 50g chopped walnuts to the mixture and another 50g on the top ! :o) Weighed everything, including the bananas. I nearly omitted the honey on top, but glad I did it as it soaked in and gave such a lovely glossy look to the cake. The cake was not light, as other people have found, but had the texture of a sticky toffee pudding. It was cooked through as there was no sagging as it started to cool, but, it was almost too moist in some places, so I think I will reduce the banana next time.
Used a fan oven at 160 degree for 1 hour 10 minutes.
What a taste though, a gorgeous combination of flavours ! Definitely making again.

kevbert's picture
5

A favourite. Stays moist for a long time. Works well with pecans on top.

dootmonster's picture
5

I live on my own and was planning on giving half to my parents and taking some in to work... it's so good, I've changed my mind. I'm going to eat it ALL myself!! :)

malverns28's picture
3

Made this for a get together, it didn't have a visual wow factor (unlike other cakes), so hadly anyone ate it. ok for 'at home' afternoon cake. Found it quite dense and the bananas seem dominate the other ingredients. Did add the walnuts to the mix which did help with texture, but won't be making it again,

ranadog's picture

Yum, yum the best walnut date and honey cake I have ever baked.
I have had to make two more this week. We are visiting my daughter and my husband can't stand the thought of taking one for her and him not having one at home... yes that good!

kevbert's picture
5

I highly recommend this as it's very popular with friends and family and very easy to make.

bevshimwell's picture
5

cooked this dozens of times great 4 using over ripe bananas easy and fool proof

red1ribbon's picture
4

Made this tonight, was very moist and yummy.

Followed recipe exactly and it came out perfect.

taraofyork's picture
3

Made this with dried apricots instead of dates, but otherwise followed recipe closely. Tasted lovely (especially with honey adding crunch to walnuts on top). However it is caused major indigestion in both me and my husband. For that reason I won't be making it again.

ashleigh61's picture

This was a total disaster!!
I followed the recipe exactly and left the cake in for en extra 20 minutes as it wasnt cooked in the time stated.
It had risen, but then sank totally in the middle.
I'd love to make it because it did taste lovely.
Any suggestions?

maryca's picture
5

Our favourite cake. I changed 1/4 of white flour for wholemeal flour to make it more healthy. I also added walnuts inside the cake ( or I add shaved almonds). 1 hour at 140 degrees was exactly right. I froze half of it for another time.

sandraashley's picture
5

My daughter needed a cake for a 'Greek Feast', I thought this was ideal (with honey and dates). It went down a treat! A lovely cake. One of my favourites for sure!

fonduella's picture

I suspect that something was wrong with Charlie11505's oven as although her comments gave me concern, my cake came out perfect - 160° for 60 minutes - and I can normally balls up the simplest of recipes. I took Elaine's advice and left off the third spoon of honey over the top and it was enough sweet without. I did, however, manage to make my electric whisk smoke but that's hardly the recipe's fault.

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