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18 ratings

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, salt 0.7 g

'It looked really appetising - a hint of the pleasure to come. Great comfort food.'

Latest comments and suggestions

Results 21-33

• Cakes

  30 January 2009

  Cakes rated and commented on this recipe

  

  Really lovely, didn't use the honey topping

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• human kenwood

  02 February 2009

  human kenwood commented on this recipe

  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?

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• YummyMummy

  04 February 2009

  YummyMummy commented on this recipe

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

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• issie1414

  12 February 2009

  issie1414 commented on this recipe

  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.

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• Hamida Ali

  24 February 2009

  Hamida Ali commented on this recipe

  Being a working women and mother of one year old daughter i now adays look for recipes which are easy delicious and not time consuming. This recipe is so simple quick and very delicious, family and friends at work loved it. Made it twice to gift my friends. Good for tea time at job. i found it a little too sweet so i reduce the amount of sugar and i didnt drizzle the honey over as its already very moist.

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• Olivia (South Africa)

  21 June 2009

  Olivia (South Africa) commented on this recipe

  Great favourite - so easy, I make it all the time!

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• chitty

  21 June 2009

  chitty commented on this recipe

  Love this cake. Heat it and serve with some ice cream or delicious with tea. this cake is warm, spicy and sweet with a crunchy topping. the perfect comfort after a long day. YUMMY

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• Claire

  25 July 2009

  Claire commented on this recipe

  Yummy and moist (in fact all most to moist). I used mixed nuts as i had them already in the cupboard.

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• Claire

  25 July 2009

  Claire rated this recipe

  

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• Katie

  05 August 2009

  Katie rated and commented on this recipe

  

  Wonderful! Light, tasty - the best 'loaf' I have baked in a long time. I left in for a further 10 mins which seemed to do the trick. Mixed some walnuts in with the mixture rather than all on top. Didnt have muscavado sugar so just used caster sugar and it was fine. Didnt have dates, had dried cherries instead and they were lovely in it. Got thumbs up from hubby too so we are onto a winner here.

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• paula-m

  10 November 2009

  paula-m rated and commented on this recipe

  

  Very simple and absolutely delicious!

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• nanajan

  19 November 2009

  nanajan rated and commented on this recipe

  

  loved this cake, and its sooo easy to make.. I mixed the walnuts into the mixture and it was yummie . I have made it again.for the weekend , also I have sent the recipe on to my daughter in canada.

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• jaynebabe

  21 November 2009

  jaynebabe rated and commented on this recipe

  

  Made this cake as my mum said it was good.She was right. Only added one banana as my 4 year old ate the other with out asking, and it still turned out nice and moist. Do not like nuts, so left them off .May add a sprinkle of brown sugar to the honey topping next time. This cake would make a great teatime cake and served warm would make it gone down a treat. I mixed the cake by hand, but next time I will try with the electric mixer (to add some air) to see if this will make the cake rise a little more .It stayed the same height as when I added it to the oven.

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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 min 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, salt 0.7 g

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