Walnut, date & honey cake

Walnut, date & honey cake

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(84 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Pauline Finch's picture
Pauline Finch
28th Apr, 2020
I have just cooked this cake and it is beautiful moist and sweet I cooked on 140 for 1 and Half hrs I will be doing it a lot will try with double cream on it or ice cream ITS LUSH
28th Apr, 2020
Really delicious! So easy to make and the end result is absolutely yummy! It doesn’t stay around for long!!
20th Apr, 2020
I used strong white flour plus 5 teaspoons of baking powder, cannot get self raising flour for love nor money, also had to substitute golden granulated sugar for the muscavado and it worked a treat. Set my oven at 150 deg fan and baked it for 1 hr and 20 mins. Will be making again.
31st Mar, 2020
All seemed well. It had risen perfectly. The top was nice and brown and looked good to eat. I even left it in the oven for an extra 20 mins. But as soon as it came out the oven it sank and looked like a house brick. It's a shame because the flavour is lovely but the texture is awful. Waste of ingredients and time. Won't be doing again. Can someone please put the correct timings and temp as something g is def wrong with this recipe.
28th Sep, 2019
As others have said, the cooking time/temperature is not correct. I followed the recipe precisely. After one hour at 140C it was completely uncooked. I gave it further periods of 15 minutes and ultimately increased the temperature. It must have had two hours and then still sunk in the middle as it cooled. It never looked like the picture. Luckily my husband loves raw cake, so all is well, but do NOT rely on the temperature and time quoted here. It's totally wrong.
2nd May, 2019
This recipe was so easy to make although the cake did need slightly longer to make. However it was loved by all so will most certainly be making it regularly.
Anna Pacheco
18th Mar, 2019
Made this twice today following the instructions to the letter. I'm a regular banana bread maker and my original Indonesian recipe suggests a bake time of 1hr 45mins at 160 degrees so I thought it odd that this suggests 1hr. I tested the first after and hour and I was entirely raw (140degrees in a fan oven) The second I increased the temperature to 150 and it has still taken 1hr 30 mins. I've just cut the first cake and threw it away as it's so dense and still raw. I'll test the second tomorrow as it's a gift for my mum- heres hoping it's actually cooked. It's a real shame this recipe seems to have some bugs in the method.
hippeypoos's picture
8th Mar, 2019
This is now my favourite cake to make. So easy and so so yummy!
1st Mar, 2019
This is another great recipe on BBC's GoodFood website! We successfully followed the recipe as described except we a) used a plain flour because we don't have self-raising flour in Germany. We actually used spelt flour (Dinkelmehl) in this recipe and added baking-powder (Backpulver) to it. Amount as per instructions on the packet. b) used 100g palm sugar. This was a first time for us. It is made from the syrup from the palmflower and is dark and fine like like Musoavado sugar. It is not so sweet and adds a slight caramel-like taste. c) used 160g of fleshy dates because we like them. My wife says she would add a little lemon juice to the bananas next time. The idea of walnut pieces laid on top decorates the cake very well and allows one to enjoy the dates within. In a 160°C oven (no fan) our cake needed 73 minutes (check at 1hr then after a further 10mins then again after another 3 mins) Thanks BBC for publishing a great recipe
Nana_Lu's picture
17th Dec, 2018
This is my all time ‘go to’, easy peasy cake which I have been baking as gifts for friends for many years. I do now used pecans, which I prefer, (and have dallied with the idea of using maple syrup instead of honey - but so far it has just been a thought as the honey version is so lovely, why would you change it?). Also, by the time I’ve finished, I probably almost double the quantity of nuts as I like to put a good handful into the mix and then a good sprinkling over the top. I also like to drizzle the honey over the top of the cake whilst it’s still in the tin (or silicone ‘tin’ in my case) and whilst it’s still warm. Totally yummy as it is - but if you’re feeling decadent then do try it spread with butter ..... swoon!!!!


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jayjayem's picture
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.
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