BANANA DATE CAKE WITH WALNUT & HONEY GLAZE

Banana date cake with walnut & honey glaze image

Sticky and sweet, this bundt-shaped banana bread with buttery glaze and cinnamon is a show-stopping bake

Provided by Mary Cadogan

Time 1h15m

Yield Cuts into 8 slices

Number Of Ingredients 12

Ingredients

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 (about 350g with skins on)
100g stoned date
50g chopped walnut
2 tbsp clear honey
25g butter
50g walnut half

Steps:

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 hand-held 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.

Nutrition Facts : Calories 517 calories, Fat 31 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium