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