Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

  • 1
  • 2
  • 3
  • 4
  • 5
(21 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
michaela2320
5th Jun, 2013
5.05
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
19th May, 2013
I have to add: the birds devoured it!
kayjay1
18th May, 2013
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
24th Mar, 2013
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
24th Feb, 2013
Beauuuuutiful cake!Was a hit with everyone.This cake should be renamed as once you start you can't stop :)
palmersuzy
21st Jan, 2013
5.05
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
14th Jan, 2013
5.05
I have been chained up in the kitchen and ordered not to stop making this cake.
julianaiwg
22nd Nov, 2012
5.05
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
19th Nov, 2012
5.05
Lovely and moist. Very easy to cook. I substituted the honey for maple syrup. Was gone in 2 days.................say no more
neontree
12th Oct, 2012
5.05
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...

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.