Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

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(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
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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, questions and tips

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AnniSpanni
14th Jan, 2017
5.05
Made in a round cake tin with pecans instead of walnuts. Took just over an hour to cook but was perfect. If you make in a round tin like me then make a little extra drizzle topping as the amount suggested doesn't go far. Will definitely make again.
surfnirvana's picture
surfnirvana
30th Dec, 2016
5.05
Great recipe for a bundt cake tin. Used all store cupboard ingredients and was delicious. I served it with vanilla cream as an alternative on a Christmas Day for those who aren't keen on Christmas pudding. It stayed fresh for a number of days too. Will definitely make again.
Munkey's Mom
10th Dec, 2016
5.05
What a delicious cake! I used all ingrediendts as per recipe and it turned out wonderful. And looks very beautiful, too. It's definitely going to be often on our table!
food007
24th Apr, 2016
1.3
I made this today, the only difference was I used Pecans and I blended the dates a little. I cooked it for over 30 minutes more than the recipe states and the texture was shocking, I dont know if it supposed to look like uncooked cake but that was the look on the inside, the taste was lovely. The outside looked a little burnt and the inside undercooked, I have made cakes for many years and this is the first time a cake has come out so bad! I have no idea why it went so wrong, won the making it again
issie1414
9th Apr, 2016
Made this with my granddaughter in a bundt tin. It had to stay in the oven for a extra 20 mins and was still stodgy! Loved the flavour but not the texture! I put in pecan nuts as I don't like walnuts.
mrschenj
14th Nov, 2015
5.05
Oh yum.. Cake is soooo moist and delicious. A melt-in-your-mouth texture. I did forget to check instructions, n made the cake the usual way by beating butter with sugar till fluffy first. :P still churned out a yummy cake. Reduced sugar to abt 70g and found it plenty sweet already. Also threw dates n blended it w d banana to save time on chopping. Doubled recipe and used a regular 10-cup bundt pan. Result was a pretty and tall bundt cake. N ultra delicious! Recipe's a keeper!
katysimpson
10th May, 2015
5.05
I am a very experienced baker and bake a lot and this is one of the best cakes I have made for a long time! Will definitely make again.
sarahstrickland98
28th Apr, 2014
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
29th Sep, 2013
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
19th Sep, 2013
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

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