Banana Date Cake with Walnut & Date Honey Infused Glaze

Banana Date Cake with Walnut & Date Honey Infused Glaze

Can you tell we are crazy about Walnuts?! Our second entry into the “what to bake during a Weekend” category is another blockbuster dessert.

Bananas, dates, glaze and cream… when was the last time you saw such beautiful ingredients brought together?… Until now!

Take a few moments to digest our scrumptious recipe and be free to add your own twist to the process. When you are done, share your creation with us on Instagram (@localhoneymanuk) and we will repost to our community! Good luck

Ingredients for the cake
175g softened butter plus extra for the tin
200g self-raising flour
1 tsp cinnamon
100g light muscovado sugar
2 large eggs beaten
3 tbsp date infused honey
2 overripe bananas (about 350g with skins on)
75g stoned dates
50g chopped walnuts,
Ingredients for the glaze
2 tbsp Medjool Date Infused honey 100g
25g butter
50gwalnut half for decoration
Creating your magic

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 handheld electric mixer until light and fluffy

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.

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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