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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17th Sep, 2013
I made this today. Slight differences to recipe. Used pecan nuts and golden caster sugar. Gluten free self raising flour. Cooked it at 160 degrees in fan oven for 1 hour 10 mins. It has turned out really delicious
29th Jul, 2013
Delicious !! Easy to make, looked just like the picture. Gone in a flash! About to make it again :)
27th May, 2013
Disastrous results! Like others, followed recipe to the tee, cooked for ages in the end, middle remained raw and gooey. Waste of time and money, will not try again.
24th May, 2013
Very easy, very tasty. I used gluten free SR flour, added chopped almonds to the mix and decorated with walnut halves. It took a little longer to bake than 1 hour - but then I suppose it depends on oven type, amount of moisture in the bananas etc.
13th May, 2013
My attempt at this cake turned out badly, ended up with unedible stodge. Wondering whether my bananas weren't ripe enough. May try again with very ripe bananas and see if it makes a difference.
28th Mar, 2013
Don't know what I was doing wrong but just couldn't make this recipe work but we love dates so I changed the recipe leaving out the bananas ( thought they maybe the reason the cake kept sinking in the middle) used 225g SR Flour 225g dates 175g butter 175g castor sugar, 2 eggs sprinkled the walnuts on top and drizzled with honey and baked at 160 degrees fan oven for just over an hour and it turned out delicious! no sinking!! so shall now be adding this to my favourites. Hope this helps others that had the same experience as me with this recipe.
12th Mar, 2013
I'm having problems with this recipe, have tried it now about five times and each time it rises while it is in the oven but as soon as I take it out it sinks in the middle and is soggy and uncooked on the inside. I followed the recipe exactly, but trying 140 deg fan oven temperature and leaving it in well over the hour but still the same thing happens, I shall try it once more leaving out the bananas I think before giving up! shame as it is such a lovely tasting cake. Has anyone got any other suggestions please? I bake often and other recipes from the Good Food site always turn out well, very frustrating.
19th Feb, 2013
A nice recipe, tasty cake, but would skip walnuts if I make it again.
4th Dec, 2012
This worked perfectly for me. I had to use a standard square baking tray (no loaf tin to hand) and used sultanas instead of dates, just because I had some to use up. I didn't measure everything (no measuring equipment to hand either) but it baked exactly as descriped and came out moist and crumbly. I took it on a group hike where it proved very popular as a delicious energy boost!
16th Oct, 2012
Very easy to bake.I added olive oil in place of butter and it came out really delicious.Thanks


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