Banana date cake with walnut & honey glaze

Banana date cake with walnut & honey glaze

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(23 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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  • 175g softened butter, plus extra for the tin



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

  • 200g self-raising flour
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g light muscovado sugar
  • 2 large eggs, beaten
  • 3 tbsp clear honey
  • 2 overripe bananas (about 350g with skins on)



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

  • 100g stoned date



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

  • 50g chopped walnut



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

  • 50g walnut half


  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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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
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
5th Jun, 2013
Absolutely delicious!!! Perfect flavour combinations and so Moist. Will absolutely definitely be making this again. I need to give it all away before I eat the whole cake myself!
19th May, 2013
I have to add: the birds devoured it!
18th May, 2013
I followed the recipe but used a larger bundt pan. Disappointed - it's a flat sticky gooey mess. Very sweet. Next time I'll ensure I use the correct sized baking tin!
24th Mar, 2013
Mine didn't turn out so well. I had to leave it in the oven for 1 hour and 15 mins. I checked the cake with a skewer which came out clean. When the cake had cooled on a rack, I cut it and it turned out to be soggy through out. Only the outside was firm. The taste is good though! Can anyone tell me what went wrong?
24th Feb, 2013
Beauuuuutiful cake!Was a hit with everyone.This cake should be renamed as once you start you can't stop :)
21st Jan, 2013
Snow was predicted and my husband and I both panic bought. We had a mountain of bananas and a snow day off work, so I tried this cake. It is stunning!! One of the best ever. We sat down in front of a log fire and devoured it. I replaced the walnuts with pecans, just because I prefer them.The bananas weren't over ripe and it didn't detract from the finished result. The cake was moist and addictive. The topping looked very professional and tasted wonderful. Do try it!!
14th Jan, 2013
I have been chained up in the kitchen and ordered not to stop making this cake.
22nd Nov, 2012
I substituted pecans for the walnuts & didn't bother doing the top glaze, & still this has been requested several times already this month! Yum. Since I have no mixer, I cream the butter & sugar before trying to mix things in. Can also take longer than 50 minutes.


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