Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

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(18 ratings)

Prep: 25 mins Cook: 40 mins - 50 mins

More effort

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

  • kcal517
  • fat31g
  • saturates14g
  • carbs53g
  • sugars35g
  • fibre3g
  • protein7g
  • salt0.7g
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Ingredients

  • 175g softened butter, plus extra for the tin
    Butter

    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

    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

    Banana

    bah-nah-nah

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

  • 100g stoned date
    Dates

    Date

    da-ate

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

  • 50g chopped walnut
    Walnuts

    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

    Butter

    butt-err

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

  • 50g walnut half

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 (26)

goldiethegold's picture
5

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

kiwichatterbox's picture
5

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
5

Absolutely lovely!

cherylanne's picture

or SUBSTITUTE......

cherylanne's picture

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

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