Banana date cake with walnut & honey glaze
- Preparation and cooking time
- Prep:
- Cook: -
- More effort
- Cuts into 8 slices
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- 175g softened butterplus extra for the tin
- 200g self-raising flour
- 1 tsp cinnamon
- 100g light muscovado sugar
- 2 large eggsbeaten
- 3 tbsp clear honey
- 2 overripe bananas(about 350g with skins on)
- 100g stoned date
- 50g chopped walnut
For the glaze
- 2 tbsp clear honey
- 25g butter
- 50g walnut half
Nutrition: per slice
- kcal517
- fat31g
- saturates14g
- carbs53g
- sugars35g
- fibre3g
- protein7g
- salt0.7glow
Method
step 1
Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin 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.
step 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.
step 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.
