Walnut, date & honey cake

Walnut, date & honey cake

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins


Cuts into 8-10 slices
A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too

Nutrition and extra info

  • Freezable

Nutrition: per serving for eight

  • kcal440
  • fat24g
  • saturates13g
  • carbs54g
  • sugars25g
  • fibre1.5g
  • protein6g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 225g self-raising flour
  • ½ tsp ground cinnamon
  • 175g softened butter



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

  • 100g light muscovado sugar
  • 3 tbsp clear honey
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 2 medium, ripe bananas, about 250g/9oz total weight in their skins



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

  • 100g stoned dates



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

  • 50g pack walnut pieces



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…


  1. Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.

  2. Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.

  3. Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.

  4. Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Nana_Lu's picture
17th Dec, 2018
This is my all time ‘go to’, easy peasy cake which I have been baking as gifts for friends for many years. I do now used pecans, which I prefer, (and have dallied with the idea of using maple syrup instead of honey - but so far it has just been a thought as the honey version is so lovely, why would you change it?). Also, by the time I’ve finished, I probably almost double the quantity of nuts as I like to put a good handful into the mix and then a good sprinkling over the top. I also like to drizzle the honey over the top of the cake whilst it’s still in the tin (or silicone ‘tin’ in my case) and whilst it’s still warm. Totally yummy as it is - but if you’re feeling decadent then do try it spread with butter ..... swoon!!!!
20th Jul, 2018
This is a very easy recipe to follow. It was my first attempt at baking and it came out perfect. I baked for an hour as stated in the method, and the texture was firm and moist. I’m going to print the recipe off and give it to a friend.
14th Dec, 2017
Delicious. Used pecans as didn’t have any walnuts. Took about 1hr 20mins to cook. Was lovely and moist and very tasty. I put all the honey in in 1 go as I misread the instructions! Would definitely make again.
jenclews's picture
12th May, 2017
I detest banana bread, so I made this to use up a couple of very ripe bananas. I used pecans as I didn't have walnuts and swapped the cinnamon for mixed spice. I added the nuts to the cake, not on top and weighed the banana. It turned out beautifully with a lovely flavour, only the barest hint of banana. I'll definitely make it again.
16th Mar, 2017
Not keen on bananas in baking so I leave them out. Cake is always fine, not dry at all and cooked thoroughly in an hour. A firm favourite with everyone.
27th Feb, 2017
I followed the recipe and took it out of the oven after 1hr 15 mins and it could have done with at least another 30 minutes. I'll be using a third less banana, less sugar and extra flour if I make this again.
16th Jan, 2017
This is one of my all time favourite loaf cakes. I've made it over and over again because it's so easy to make. Just shove all the ingredients into the same bowl, mix and bake. The banana makes it lovely and moist and the honey adds to the naughtiness. Although it's labelled as a walnut cake, these are only added to the top of the loaf so you could choose not to add them if you're baking for nut free friends.
18th Oct, 2016
This cake is wonderful. I also used 50g of dark muscovado and 50 g of caster sugar and mixed the walnuts in and it has rave reviews from all who I have shared it with!
10th Aug, 2016
Five stars. Easy to follow, very tasty. Good way of using up old bananas. It did need longer to cook but just waited until the knife came out clean. (My oven is a fan oven). It did rise properly too.
6th Aug, 2016
Love this recipe. Almost followed to the letter but had to make a couple of tweaks due to what I had in my cupboard. I didn't have any light muscovado sugar so used 50g dark muscovado and 50g golden caster sugar. My self raising flour had weevils in it :( so used plain flour with 2 tsp of baking powder (as instructed by bbcgoodfood). Used medjool dates. I also put the 50g walnuts in with the mix and then sprinkled more on the top. No need for milk as some reviewers have said (probably why it didn't bake properly for them). I left in the oven for 10 mins longer than stated but as all ovens vary then check before taking out of the oven! Just use a skewer, if there's batter on there then leave in for longer. Turned out perfectly, nice and moist. Always better the following day once its had time to cool and set properly (will be very crumbly when first out of the oven). Still tasted fresh after 3 days (probably would've lasted longer but we'd ate it all by then) Will make again.


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...
jayjayem's picture
17th Apr, 2014
This cake looks good and is easy to make BUT like others, I must have baked in a fan oven for 90 mins. Frustrating to bake this way. Also, if you liberally sprinkle with chopped nuts, when you turn the cake out you lose half of them. I will be much less liberal next time.
Want to receive regular food and recipe inspiration?