Walnut, date & honey cake

Walnut, date & honey cake

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(63 ratings)

Prep: 15 mins Cook: 1 hr, 10 mins

Easy

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
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Ingredients

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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

    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
    Banana

    Banana

    bah-nah-nah

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

  • 100g stoned dates
    Dates

    Date

    da-ate

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

  • 50g pack walnut pieces
    Walnuts

    Walnut

    wall-nut

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

Method

  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.

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Comments, questions and tips

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val111
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.
NGill
27th Feb, 2017
2.55
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.
ema_0611
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.
Rozmc
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!
misslongbody
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.
sarahlouhughes
6th Aug, 2016
5.05
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.
barbara-gibbs
1st Jul, 2016
Have made this cake and followed the recipe almost exactly. It is so moist an delicious that I will be making it again. One of the best cakes I have ever made. The only changes I made was to use gluten free flour and a splash of milk because gluten free cakes need more liquid so they do not dry out. I found that it cooked in the time stated and at the temperature recommended.
Sarah.Chatfield
30th May, 2016
I would say I'm a reasonably experienced bakery but have struggled very much with this recipe the first time, following the instructions , the loaf came out uncooked and sank monumentally ,miso taking note of the previous comments I tried again, with equally disastrous results. The is the first time I have produced and uncooked sunken cake. What a waste of time and ingredients could someone let me know where I have gone wrong
Sarah.Chatfield
30th May, 2016
I would say I'm an experienced baker but this recipe has defeated me, the first time I baked it the cake came out practically raw and stodgy so reading the previous comments and taking note I retried only to have the same disastrous effects only. Please could someone enlighten me where I am going so wrong thank you
Sarah.Chatfield
30th May, 2016
I would like to thing I had a bit of experience baking but this recipe has defeated me, my first attempt came out practically raw, so after reading previous comments posted I have had another attempt with the same disastrous results what a waste of time and ingredients. Please could somebody at BBC Good Food check the recipe many thanks

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jayjayem
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.