This is another cake that came from the urgency of having to use up some ingredients that we have around the house.
I had bought dates and walnuts because I wanted to make flapjacks – which are awesome even if I say so myself…
I made them ages ago and had some of both ingredients left. Some of our bananas were also becoming seriously ripe and had to be used up.
Dates are wonderful. As you cook them they acquire this kind of toffee taste that along with bananas and walnuts makes this cake ridiculously good! Sticky and moist, it was wolfed down very easily and very quickly in our household.
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 clear honey
2 overripe bananas
100g stoned dates
50g chopped walnuts
For the glaze
2 tbsp clear honey
50g walnut halves
Pre-heat oven to 160C/140C fan.
Butter and line your tin – they used a Bundt cake tin but I didn’t have one so I used a normal cake tin; you can also use a loaf tin if you want.
Put flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon until light and fluffy. It becomes the colour of a light coffee cake and super creamy.
Mash the bananas, chop the dates and walnuts and add to the mixture.
Spoon everything into the prepared tin. Bake for 40-50 mins until firm to the touch and a tester inserted into the centre comes out clean (a round tin can take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.
For the glaze: put the honey and butter in a small pan and bring to the boil, stirring until the butter has melted. Boil for 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.