Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

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(14 ratings)

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Cooking time

Prep: 25 mins Cook: 40 mins - 50 mins

Skill level

Moderately easy

Servings

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

Additional info

  • Freeze unglazed
Nutrition info

Nutrition per slice

kcalories
517
protein
7g
carbs
53g
fat
31g
saturates
14g
fibre
3g
sugar
35g
salt
0.7g

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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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.

Recipe from Good Food magazine, June 2012

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Comments

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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!

marylucia's picture

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.

fitboe's picture
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Absolutely lovely!

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