Name: Banana date cake with walnut & honey glaze
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Cuts into 8 slices
Cuisine: British
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 date; 50g chopped walnut; 2 tbsp clear honey; 25g butter; 50g walnut half

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Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

Mary Cadogan

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Cuts into 8 slices

More effort

Prep: 25 mins

Cook: 40 mins - 50 mins

A star rating of 4.4 out of 5.50 ratingsRate

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

Freezable (Freeze unglazed)

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Ingredients

Nutrition

Units:

MetricUS

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 date
50g chopped walnut

For the glaze

2 tbsp clear honey
25g butter
50g walnut half

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Nutrition: per slice

kcal517
fat31g
saturates14g
carbs53g
sugars35g
fibre3g
protein7g
salt0.7g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2012

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A star rating of 4.4 out of 5.50 ratings

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