Walnut, date & honey cake

Walnut, date & honey cake

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(64 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
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  • 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.

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Comments, questions and tips

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29th Aug, 2014
Went down a treat! Especially popular with the weight watcher (aka mum). Made a few adjustments, as was suggested by previous commenters: -Reduced sugar to 30g. The dates, bananas and honey compensated for the rest. If however, after baking it, you find that it's a little lacking it sweetness, you can always drizzle more honey on top of the cake. -Used 75 g of dates and 25 g of raisins. -Added 3 tablespoons of milk. -Added 1/2 teaspoon of mixed spices. -Added 1/2 teaspoon baking soda Good luck!
Yorkshire Jeff
25th Jul, 2014
Make one of these at least once or twice a month, soon as the word gets out my two daughters pop around for a brew.
7th Jun, 2014
Lovely cake, although I did make some amendments based on other comments - I used 30g sugar and 100g butter, was perfectly sweet and moist enough due to the fruit content and honey. I used sultanas instead of dates as they were in the cupboard. I baked the loaf at 160C (fan) for 60 mins, then left loaf in turned off oven for 20 minutes. Was devoured by guests so must have been alright!
9th May, 2014
This loaf is so delicious and easy to make. I added 1/2 tsp mixed spices for more taste, 1 tsp baking soda for a better rise and 3 tbsp milk for fluffiness. I pressed the walnuts onto the top of the cake and they stayed there after baking and slicing. I baked it at 180C for 1 hour and further 30 min at 160C. I think banana cakes always take longer to bake due to the banana consistency itself.
Cherry pie
5th Apr, 2014
Followed the recipe step by step. Took much longer than the time it was supposed to be cooked in. Too sweet. Not worth the wait, time and effort! Shan't be making this again.
Doris the dinne...
12th Jan, 2014
Cooked this cake to the letter, left for a further 5 mins as suggested as a little springy on top. Served it slightly warm with a dollop of Greek style yogurt as well as the honey. Delicious; looked exactly like the photograph. Much nicer than usual banana loaf I've made in the past. Put left over dates in a lamb tagine I was making that day.
9th Oct, 2013
The first time I baked this cake I followed the instructions regarding oven temperature and it still wasn't cooked after 90 minutes (and my oven has a pretty accurate temperature setting). The next time I cooked it I put it in a 175 degrees c. and it came out fine, although it took nearly 90 minutes yet again. I also added a little extra baking powder to the SR flour so the rise was really good. Very pleased with the results the second time around and my family loved it.
9th Oct, 2013
Very easy to make and so delicious!
8th Oct, 2013
Took longer to bake but came out beatifully light and moist. Mmm!
22nd Sep, 2013
I didn't have any dates so added more walnuts, I also used brown sugar instead of muscovado.....anyway, this cake was delicious and moist and I can't wait to make it again. I took it to a mother & baby group and only one tiny slice remained at the end if it. Highly recommended.


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