Walnut, date & honey cake

• self-raising flour↗225g g
• ½ tsp ground cinnamon tsp
• softened butter175g g
• light muscovado sugar↗100g g
• clear honey↗3 tbsp tbsp
• eggs↗2

  beaten

• medium, ripe bananas↗2

  about 250g/9oz total weight in their skins

• stoned dates↗100g g
• 50g pack walnut g

  pieces

Step-by-step instructions

1. 1

   Preheat the oven to 160C/Gas 3/fan oven 140C. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.

2. 2

   Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.

3. 3

   Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly press the top – it will feel firm if cooked. If not, bake for a further 10 minutes.

4. 4

   Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.