BANANA DATE CAKE WITH WALNUT & HONEY GLAZE
Sticky and sweet, this bundt-shaped banana bread with buttery glaze and cinnamon is a show-stopping bake
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 8 slices
Number Of Ingredients 12
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
WALNUT, DATE, BANANA AND HONEY CAKE
Make and share this Walnut, Date, Banana and Honey Cake recipe from Food.com.
Provided by Wild Thyme Flour
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 9
Steps:
- preheat oven to 160°C Line a 2 lb loaf tin with baking paper ang then grease.
- Tip the flour, cinnamon, butter, sugar, eggs, mashed bananas , chopped dates and 2 tbsp of honey in a processor. beat the mixture for 2 - 3 minutes, until well blended.
- Spoon into prepared tin and level the top. Scatter the walnut pieces over the top.
- bake 1 hour until it feels firm when pressed gently. if not bake a further 10 minutes.
- cool for 15 minutes then lift out of pan. Drizzle the honey on top.
- when cold cut into thick slices.
Nutrition Facts : Calories 3800.3, Fat 186.8, SaturatedFat 96.2, Cholesterol 797, Sodium 1194.7, Carbohydrate 501.3, Fiber 25.7, Sugar 243.1, Protein 55.8
WALNUT HONEY CAKE
The honey glaze ensures that this cake is extra-moist.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
- Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
- Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
- Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
- Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.
Nutrition Facts : Calories 278 g, Cholesterol 58 g, Fat 8 g, Fiber 1 g, Protein 5 g, Sodium 178 g
WALNUT, DATE & HONEY CAKE
A tea-time treat - packed with sweet honey. A great way to use up those ripe bananas too
Provided by Mary Cadogan
Categories Afternoon tea, Buffet, Treat
Time 1h25m
Yield Cuts into 8-10 slices
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.
Nutrition Facts : Calories 440 calories, Fat 24 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 25 grams sugar, Fiber 1.5 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
MY FAVORITE GLAZED BANANA CAKE
I've searched high and low for the *perfect* banana cake; well, I think I've found it! This is moist and delicious, easy to make, and the perfect way to use up the oldest, blackest bananas you can find. The glaze topping is a nice change from the typical cream cheese icing, because it's not overpowering--it really allows the full flavor of the banana cake to shine through. Use your choice of ground walnuts or ground pecans in this cake--I've tried both, and either one works fine. I hope you enjoy this recipe as much as I do !! I think it's just fantastic!! (Chris says it reminds him of Entemann's banana cake, only better! How's that for a compliment!) Number of servings depends on how big you make your slices.
Provided by TGirl
Categories Dessert
Time 40m
Yield 16-18 serving(s)
Number Of Ingredients 18
Steps:
- In mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, combining well, then add vanilla.
- In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
- Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
- Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
- Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
- Allow to cool in pan before glazing.
- GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
- Decorate surface of glazed cake with nuts, if desired.
- This cake refrigerates very well, making it a great"make ahead" dessert.
- For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
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