We originally published this recipe last Christmas in the Heart Home magazine - combine traditional dates and walnuts with not-so-traditional bananas in our moist and flavoursome festive treat - but we think it's too good to save just for once a year! And let's face it, who needs a reason for cake!
Ingredients for the cake:
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 dates
50g chopped walnuts
For the glaze:
2 tbsp clear honey
50g walnut halves
Preheat oven to 160C/140C fan/gas 3
Butter the base of an 18 cm Bundt mould or round cake tin.
Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with 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 minutes until firm to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, 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, for about one minute, 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 it to set.
Recipe and photographs by Jurgita Vaskel.