Banana, Date and Honey Cake with Walnuts

My "Cake Saga" is still going on, and I think I would need a quite few life times to bake all the cakes I have planned! But this is a really fun project.

Today, uber flavorful and very simple to make, banana and date cake. Moist, a little sticky with gorgeous walnut crunch. You can mix walnuts into the batter if you like, but I don't like the way they darken after baking, so I never toss them in.

Banana, Date and Honey Cake with Walnuts

(serves 8-10)

 

225 g self-rising flour

1/2 tsp ground cinnamon

100 g muscovado sugar

175 g soften butter

2 eggs, lightly beaten

3 tbsp honey

250 g ripe bananas, mashed

 (total weight with skin, about two medium)

100 g dates, stoned and chopped

50 g walnuts, roughly chopped

 

 

NOTES :

- kitchen scissors are easiest way to "chop" the dates, simply slice them, cleaning the scissors half way through as they get little bit sticky.

 

Method :

1. Preheat the oven to 160C. Grease and line with baking paper 20 cm, round cake tin.

2. In bowl of a stand mixer mix together flour, cinnamon and the sugar. Add the butter, eggs, mashed bananas and 2 tbsp of the honey. Beat on low speed until well combined. Add chopped dates and mix until well blended.

3. Spoon the cake batter into prepared tin. Scatter the walnut pieces over and bake for 40 minutes, then cover the cake with a sheet of baking paper and bake for a further 20 minutes.

4. Cool for 15 minutes in the tin, then turn out onto a cooling rack to cool completely. When the cake is  cold, drizzle with the remaining honey.