Banana, date and honey cake
Feeling a bit of the Monday blues yesterday, with the house feeling empty with both my children now away at university. Now the new restrictions in our part of the country which means no mixing with anyone from a different household. It’s all a bit rubbish really. So what do I do when I feel like that? Make a cake of course and eat warm from the oven. Gosh it’s a nice one, even though when putting it in the oven I managed to tip the cake onto the floor. Luckily most of it stayed in the paper insert. Disgracefully I just thought I’m not wasting it and scraped it back in the tin. Hence I couldn’t share the cake with anyone other than my husband. I chose the recipe as I had a packet of medjool dates slightly out of the sell by date, the recipe is from bbc good food website. What a gorgeous colour it is.
Ingredients
For the glaze
- 2 tbsp clear honey
- 25g butter
- 50g walnut halves
Method
Heat oven to 160C. Butter and line the base of an 18cmBundt 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 an 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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