Ingredients
- Self-raising Flour (225g)
- Butter (175g)
- Muscovado Sugar (100g)
- Clear Honey (3 tablespoons)
- Ground Cinnamon (1/2 teaspoon)
- Egg (2 Beaten)
- Banana (2 medium)
- Stoned Dates (100g)
- Walnuts (50g)
Instructions
Steps
- Preheat your oven to 160°C (Gas 3) or 140°C for fan ovens. Prepare a 900g (2lb) loaf tin by lining the base and long sides with greaseproof paper, ensuring to butter both the tin and the paper.
- In a large mixing bowl, combine self-raising flour, ground cinnamon, butter, muscovado sugar, 2 tablespoons of honey, and 2 beaten eggs. Mash 2 medium bananas and chop 100g of stoned dates, then add them to the mixture. Beat everything together for 2-3 minutes until well combined using a wooden spoon or hand-held mixer.
- Pour the batter into the prepared tin and smooth the top. Sprinkle 50g of walnuts evenly over the surface. Bake for 1 hour, then gently press the top – it should feel firm if done. If not, continue baking for an additional 10 minutes.
- Allow the cake to cool in the tin for 15 minutes before lifting it out using the paper. Once completely cool, drizzle the remaining honey over the top and slice into thick pieces for serving.