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Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

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(16 ratings)

Prep: 25 mins Cook: 40 mins - 50 mins

Moderately easy

Cuts into 8 slices
Sticky and sweet, this bundt-shaped banana bread with buttery glaze and cinnamon is a show-stopping bake

Nutrition and extra info

  • Freeze unglazed

Nutrition per slice

  • kcalories517
  • fat31g
  • saturates14g
  • carbs53g
  • sugars35g
  • fibre3g
  • protein7g
  • salt0.7g
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Ingredients

  • 175g softened butter, plus extra for the tin

    Butter

    butt-err

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

  • 200g self-raising flour
  • 1 tsp cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g light muscovado sugar
  • 2 large egg, beaten
  • 3 tbsp clear honey
  • 2 overripe banana (about 350g with skins on)

    Banana

    bah-nah-nah

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

  • 100g stoned date

    Date

    da-ate

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

  • 50g chopped walnut

    Walnut

    wall-nut

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

For the glaze

  • 2 tbsp clear honey
  • 25g butter

    Butter

    butt-err

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

  • 50g walnut half

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Method

  1. Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin (see p120) with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.

  2. Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.

  3. To make the glaze, put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil briefly, about 1 min, until slightly thickened. Remove from the heat and stir in the walnuts. Leave to cool until thickened and opaque. Spoon over the top of the cake and leave to set.

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Comments (24)

mrschenj's picture
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Oh yum.. Cake is soooo moist and delicious. A melt-in-your-mouth texture.

I did forget to check instructions, n made the cake the usual way by beating butter with sugar till fluffy first. :P still churned out a yummy cake.

Reduced sugar to abt 70g and found it plenty sweet already. Also threw dates n blended it w d banana to save time on chopping.

Doubled recipe and used a regular 10-cup bundt pan. Result was a pretty and tall bundt cake. N ultra delicious! Recipe's a keeper!

katysimpson's picture
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I am a very experienced baker and bake a lot and this is one of the best cakes I have made for a long time! Will definitely make again.

sarahstrickland98's picture

Just made this and it turned out perfectly! I cooked it for over 1 hour and it was perfectly moist and there was no sticking to my bundt tin (which had an extremely intricate pattern). I decorated it with the glaze, then some crushed walnuts and some gold edible glitter and it looked lovely but more importantly, tasted great! Would definitely make again!

jbinfrance's picture

Made this cake with all the exact ingredients and used the recomended tin but in silicone.
It took 1 hour and 20 mins to bake but turned out exactly like the picture.
For me it was a great tasting cake and would make again

patilo33's picture

Took on board the comments about a soft gooey mess.
Used two small loaf tins( no bund tins), left to cook for 50 mins and turned out well.
Moist and flavoursome. Used one banana and some blackberries left over from picking.
Will bake again pad won't let me rate it. So give it xxxx

michaela2320's picture
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Absolutely delicious!!! Perfect flavour combinations and so
Moist. Will absolutely definitely be making this again. I need to give it all away before I eat the whole cake myself!

kayjay1's picture

I have to add: the birds devoured it!

kayjay1's picture

I followed the recipe but used a larger bundt pan. Disappointed - it's a flat sticky gooey mess. Very sweet. Next time I'll ensure I use the correct sized baking tin!

karinkadijk's picture

Mine didn't turn out so well. I had to leave it in the oven for 1 hour and 15 mins. I checked the cake with a skewer which came out clean. When the cake had cooled on a rack, I cut it and it turned out to be soggy through out. Only the outside was firm. The taste is good though! Can anyone tell me what went wrong?

meishhhh's picture

Beauuuuutiful cake!Was a hit with everyone.This cake should be renamed as once you start you can't stop :)

palmersuzy's picture
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Snow was predicted and my husband and I both panic bought. We had a mountain of bananas and a snow day off work, so I tried this cake.
It is stunning!! One of the best ever. We sat down in front of a log fire and devoured it.
I replaced the walnuts with pecans, just because I prefer them.The bananas weren't over ripe and it didn't detract from the finished result. The cake was moist and addictive. The topping looked very professional and tasted wonderful.
Do try it!!

clida03's picture
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I have been chained up in the kitchen and ordered not to stop making this cake.

julianaiwg's picture
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I substituted pecans for the walnuts & didn't bother doing the top glaze, & still this has been requested several times already this month! Yum. Since I have no mixer, I cream the butter & sugar before trying to mix things in. Can also take longer than 50 minutes.

popeye147's picture
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Lovely and moist.
Very easy to cook.

I substituted the honey for maple syrup.

Was gone in 2 days.................say no more

neontree's picture
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I made this in a loaf tin and it's the best banana bread/cake I've ever tasted. Definitely a keeper as I'd tried a few other recipes before...

ruthmalcolm's picture
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I used pecans instead of walnuts and it was divine. I tested it out at home this weekend for a family birthday and I agree that this is definitely good enough for taking to others' parties. It will be very popular.

ruthy1972's picture

Made this cake last weekend and whilst it was very nice and easy to make I doubt I shall make it again-it lacked oomph for me .

malenstwo-43's picture

Can you make it into cupcakes?

goldiethegold's picture
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Lovely moist cake :) Took it to a tea-party yesterday where it soon was consumed !

kiwichatterbox's picture
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Worked out really well in a round tin. A really easy cake to make and looks impressive. Nice flavour and moist. Will make again and again I imagine!

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