Recipe byThe ZestyPlate Kitchen
A moist, lightly spiced loaf sweetened with banana, dates and honey, topped with walnuts. Lovely in thick slices.
A moist, lightly spiced loaf that gets its sweetness from banana, dates and honey rather than a pile of sugar. Everything goes into one bowl, so it is an easy bake, finished with crunchy walnuts on top and a honey drizzle. It cuts into thick slices for tea and stays good for days.
Jump to recipe
Prep 15 min
Cook 60 min
Total 75 min
Easy
Scale:
- 225g Self-Raising Flour
- 1/2 teaspoon Ground Cinnamon
- 175g Butter
- 100g Muscovado Sugar
- 3 tablespoons Clear Honey
- 2 Beaten Egg
- 2 medium Banana
- 100g Stoned Dates
- 50g Walnuts
Preparation
- Heat the oven to 160C/Gas 3/fan 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering both tin and paper.
- Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large bowl. Mash the bananas, snip the dates with kitchen scissors and add both. Beat for 2 to 3 minutes with a wooden spoon or hand mixer until well blended.
- Spoon into the tin, level the top and scatter over the walnut pieces. Bake for 1 hour, then press the top lightly; it should feel firm. If not, give it another 10 minutes.
- Cool for 15 minutes, then lift out using the paper. Once cold, drizzle over the remaining honey and cut into thick slices.
Tips from the ZestyPlate Kitchen
- Mash the bananas right down so they blend smoothly into the batter.
- Kitchen scissors make light work of snipping the sticky dates.
- Don't let it overbake; press the top gently and it should feel firm.
- Drizzle the honey over as the cake cools so it sinks in and glazes the top.
Frequently Asked Questions
Yes. Kept in an airtight tin it stays moist for several days, and it is arguably better the day after baking.
The banana brings moisture and natural sweetness, so swap in grated apple or extra dates, knowing the texture will shift a little.
It does, whole or in slices. Defrost at room temperature and add the honey drizzle when you serve it.
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