Walnut, date & honey cake

Walnut, date & honey cake

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(61 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins


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



    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



    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



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

  • 100g stoned dates



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

  • 50g pack walnut pieces



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


  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 (103)

issie1414's picture

My friend made this and it was lovely, so light.
I made it last night, didn't have walnuts so missed them out.
2 large bananas because we love them.
Put it all the the food processor, that's what she did.
Cooked for 1 hour, took out cooled, poured a little honey over the top and wrapped it in greaseproof paper until this morning.
Just cut it and mine is stodgy, not at all light like my friends?
Maybe to much banana? maybe over processed?
Tastes stodgy but ok ~
Will try it again, but weigh the banana and mix by hand.

yummymummy69's picture

This is the most delicious cake of this type that I have made. I am making it again at the request of friends.

human_kenwood's picture

I used 2 x 1lb loaf tins and followed the exact recipe. It came out awful. Completely stodgy and uncooked even though it had been in the oven for much longer than the required baking time. Waste of good ingredients and I bake regularly!

Please any suggestions as to where I went wrong?

karencakes's picture

Really lovely, didn't use the honey topping

drizzle's picture

Very easy to make and delicious. I mixed the nuts into the mitxure and it worked well. Delicious warm. Have strict instructions from family to make it again.

dwynwyn's picture

I never seem to have all the ingredients for this cake at the same time. I've tried this recipe with raisins instead of dates and then without the banana, both were great cakes, but the dates were much better in the cake than the raisins. Their flavour and texture made for a much more luxurious flavour and texture. I didn't miss the banana when I didn't have that for either texture or flavour, but I admit I'm not a major fan of bananas in cooking as the flavour tends to dominate anything you put in it.

suffolkrusk's picture

Each time I make this cake I change the ingredients. It's always turns out good a real favorite.It is a very easy cake can't go wrong!

lisaeightysix's picture

I want to give it a 4 and a half! I left the dates out as I'm not a big fan, but it still had a lovely flavour and was just about sweet enough... Needed something else perhaps. It's probably my own fault for not adding the dates!

danijelam's picture

Absolutely delicious! I didn't have dates so I used dried apricots and raisins and it still tasted fantastic. I had to promise my husband that I'd make it every weekend until he is really tired of it. Knowing him, it can take months until I get to do sth new.

shazlc86's picture

A great cake. A winner with the parents! I added the walnuts to the cake instead of leaving them on the top. Very moist cake and keeps well.

stefania's picture

it´s absolutely delicious, easy and quick to prepare. very straightforward, simple recipe. everyone loved it.

djwinkles's picture

I made this cake earlier this week and wish I had stuck to the recipe instead of listening to Charlie11505, as I thought I would set my fan oven at 160 instead of the suggested 140, but the heat got to the walnuts and if I had just kept it to 140 it would probably have come out good, being as no one else has mentioned the temperature. Anyhow it is now in the freezer to accompany us on a family holiday next week. Hope it is still as good at the other comments suggest.

lgosden's picture

I made this cake quickly before having to go out last night.. it was so easy and the results amazing and loved by all in the office..

This cake was voted a WINNER not a binner...


germania's picture

I substituted hazelnuts as didn't have any walnuts to hand. I also soaked the dates in a mixture of Glayva Liquer, Marsala wine and hot water and then drained and chopped them up.

Despite an initial hiccup, I had put the butter in a warm room to soften and forgot to add it to the cake, but luckily discovered it just prior to putting the cake in the oven!!. I then had to tip everything back into the bowl, including the hazelnuts that were scattered on the top and add the butter in, however it turned out brilliant and was a great hit with all the folks at work. I was lucky enough to have some beautiful honey from a friend's beehive and drizzling it over the top just completed a wonderful moist cake.

Whenever I bake something from this site I always take in the recipe as inevitably they ask for a copy.

As per usual another great 'GoodFood' recipe appreciated by the folks down under.

susie1980's picture

Made this at the weekend; I loved it, parents loved it and friends loved it. Everyone wants recipe. Cake is beautifully moist and have a nice balanced flavour. Best of all, it's so easy and quick to make! Next time I'm going to double recipe and freeze some for any unexpected guests.

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

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

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.


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