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+ servings
5 from 2 votes

Banana Date Cake with Walnut and Honey Glaze

Course Cake, Dessert
Cuisine British
Prep Time 20 minutes
Cook Time 45 minutes
Servings 10


  • ¾ cup butter, softened
  • ¾ cup packed brown sugar
  • 1⅓ cup self-raising flour If using ordinary flour, add 1 teaspoon baking powder and ½ teaspoon baking soda (bicarbonate of soda)
  • 2 teaspoons cinnamon
  • 1 teaspoon dried ginger
  • ¼ teaspoon ground nutmeg freshly ground if possible
  • 2 large eggs, beaten
  • 3 tablespoons liquid honey I like to use an orange blossom honey if I can get it as it adds lovely flavour but you can use any liquid honey.
  • 3 small very ripe bananas, mashed that's about 12 ounces or 350 grams weighed with the skins on
  • 1 cup dried dates, stoned and chopped
  • ¾ cup chopped walnuts or pecans
  • 6 tablespoons liquid honey
  • ¼ cup butter
  • ½ cup roughly chopped walnuts


  • Preheat the oven to 325°F (160°C or 150° for fan ovens).
  • Grease a Bundt Cake Pan.
  • Cream the butter and sugar together using an electric mixer.
  • Add the beaten eggs and beat the mixture together.
  • Mix in the honey.
  • Measure the flour (and baking powder and baking soda if using ordinary flour), cinnamon, ginger and nutmeg together in a bowl and stir together lightly with a fork.
  • Add the flour mixture to the batter in the mixer bowl, in 3 additions, beating between additions.
  • Beat in the bananas.
  • Remove the mixer bowl from the mixer and stir the dates and the ¾ cup chopped walnuts or pecans into the batter.
  • Spoon into the prepared Bundt pan and smooth the top.
  • Bake 40 to 50 minutes, or until a skewer inserted in the centre of the cake comes out clean. The top of the cake should be firm to the touch.
  • Remove the cake pan from the oven and cool on a wire rack for 15 to 20 minutes before turning the cake out of the pan carefully and leaving on a wire rack to cool.
  • When the cake has cooled completely, make the glaze by melting together the butter and honey in a small saucepan.
  • Bring the butter and honey to the boil, stirring constantly, then boil for two or three minutes, still stirring constantly, until the mixture begins to thicken slightly.
  • Remove the glaze carefully from the heat, and stir in the ½ cup chopped walnuts or pecans.
  • Leave to cool for about 5 to 10 minutes until the mixture begins to thicken up a bit. Don't let the mixture get too thick or harden though.
  • Spoon the glaze over the top of the cake, allowing it to run down the sides a bit.
  • Allow the glaze to set for at least a half an hour before slicing and serving. Store the cake covered at room temperature.


Adapted from a recipe by BBC Good Food Magazine.
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