Walnut, date & honey cake

Walnut, date & honey cake

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(55 ratings)


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Cooking time

Prep: 15 mins Cook: 1 hr, 10 mins

Skill level



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



  • 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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  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

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francklin's picture

I have just joined a playgroup with my son and was asked to make a cake as they do it on a rota basis, I have never made a cake bafore and made a practice one first just incase I messed it up and it looks & tastes fantastic! I did put the walnuts in the mix by mistake and it was lovely so I will do this when I make the one for playgroup. I recommend this recipie to anyone, just lovely.

clairegerrard's picture
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I love this cake and so has everyone I have served it up too, which is quite a few! I have frozen and defrosted it very sucessfully. It's at the top of my list for using up bananas.

charlie11505's picture

I had a total failure with this recipe. Looking at similar loaf cakes recipes I use I wonder if 160*C in my oven just wasn't hot enough, certainly 140*C would not have been hot enough despite mine being a fan oven. Most loaf cakes I do cook at 180*C. I cooked it for 1 3/4 hours and it still wasn't cooked through, and once cooled was solid - even the birds wouldn't eat it. I like the flavour idea though so might give it another go with the same ingredients but to one of my own loaf tin recipes.

reenthemaggot's picture

i didn't have any dates so i made the cake without, i think this was the reason for the cake not being sweet enough. it was still lovely but to add some sweetness i did spread a little chocolate spread on a slice...so yummy


chrissie12550's picture
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A resounding success and a great hit with all my friends here in France where I live, so much so that they have asked me for the recipe. I did subsitute toasted chopped almonds in place of the walnuts (which I did not have in stock) and added them to the mixture instead of scattering on the top and used granulated sugar instead of muscovado as I have never been able to find it on sale in France. I also omitted drizzling honey over the cake once cooked. I will definetely make this again, perhaps next time with walnuts.

bluepossett's picture
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I originally made this cake to use up some left over dates from Christmas. Pester power forced me to go out and buy more dates and this lovely cake is now a firmly established favourite in our family.

lynnanne's picture

Lovely. Already had a request for another one to be made.

elaines's picture
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Lovely moist and fragrant teacake. Nuts on top particularly good. However, I found it a little too sweet, so next time I would use a little less honey and add some chopped walnuts to the mixture as well.