Banana date cake with walnut & honey glaze

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• cherylanne

  27 May 2012

  cherylanne commented on this recipe

  I'm not keen on honey for baking -- could I subtitute it with maple syrup or muscovado sugar?

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• cherylanne

  27 May 2012

  cherylanne commented on this recipe

  or SUBSTITUTE......

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• Sandra

  02 June 2012

  Sandra rated and commented on this recipe

  

  Absolutely lovely!

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• Mary Cadogan

  09 June 2012

  Mary Cadogan commented on this recipe

  I'm sure maple syrup will work as well as the honey, though you might need to boil it for a little longer to get it to thicken.

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• kiwichatterbox

  13 June 2012

  kiwichatterbox rated and commented on this recipe

  

  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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• Goldie

  25 June 2012

  Goldie rated and commented on this recipe

  

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

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• ag

  18 July 2012

  ag commented on this recipe

  Can you make it into cupcakes?

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• StoneFruit

  03 August 2012

  StoneFruit rated this recipe

  

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• Ruthy1972

  08 September 2012

  Ruthy1972 commented on this recipe

  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 .

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• RuthMalcolm

  07 October 2012

  RuthMalcolm commented on this recipe

  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.

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• RuthMalcolm

  07 October 2012

  RuthMalcolm rated this recipe

  

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• Sarah C

  12 October 2012

  Sarah C rated and commented on this recipe

  

  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...

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• Popeye147

  19 November 2012

  Popeye147 rated and commented on this recipe

  

  Lovely and moist. Very easy to cook. I substituted the honey for maple syrup. Was gone in 2 days.................say no more

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• miss.moss

  22 November 2012

  miss.moss rated and commented on this recipe

  

  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.

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• pillet

  04 January 2013

  pillet rated this recipe

  

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• CaptainFluff

  14 January 2013

  CaptainFluff rated and commented on this recipe

  

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

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• Suzy

  21 January 2013

  Suzy rated and commented on this recipe

  

  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!!

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• meish

  24 February 2013

  meish commented on this recipe

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

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• karina

  24 March 2013

  karina commented on this recipe

  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?

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• kayjay

  18 May 2013

  kayjay commented on this recipe

  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!

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Ingredients

• 175g softened butter , plus extra for the tin
• 200g self-raising flour
• 1 tsp cinnamon
• 100g light muscovado sugar
• 2 large eggs , beaten
• 3 tbsp clear honey
• 2 overripe bananas (about 350g with skins on)
• 100g stoned dates
• 50g chopped walnuts

FOR THE GLAZE

• 2 tbsp clear honey
• 25g butter
• 50g walnut halves

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Difficulty and servings

CUTS INTO 8 slices

Preparation and cooking times

Prep 25 mins

Cook 40 - 50 mins

FREEZE unglazed

Ingredients

• 175g softened butter , plus extra for the tin
• 200g self-raising flour
• 1 tsp cinnamon
• 100g light muscovado sugar
• 2 large eggs , beaten
• 3 tbsp clear honey
• 2 overripe bananas (about 350g with skins on)
• 100g stoned dates
• 50g chopped walnuts

FOR THE GLAZE

• 2 tbsp clear honey
• 25g butter
• 50g walnut halves

PER SLICE

517 kcalories, protein 7.0g, carbohydrate 53.0g, fat 31.0 g, saturated fat 14.0g, fibre 3.0g, sugar 35.0g, salt 0.7 g

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