Banana Date Cake With Walnut Honey Glaze Recipes

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BANANA DATE CAKE WITH WALNUT & HONEY GLAZE



Banana date cake with walnut & honey glaze image

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

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 date
50g chopped walnut
2 tbsp clear honey
25g butter
50g walnut half

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

BANANA WALNUT BREAD



Banana Walnut Bread image

Serve for breakfast or a quick snack.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 45m

Yield 12

Number Of Ingredients 10

1 ¼ cups all-purpose flour
½ cup sugar
2 teaspoons Argo® Baking Powder
¼ teaspoon salt
1 egg
¾ cup mashed bananas
½ cup Mazola® Corn Oil
½ teaspoon Spice Islands® Pure Vanilla Extract
½ cup chopped walnuts
1 As needed Mazola® Pure No-Stick Canola or Butter Flavored Cooking Spray

Steps:

  • Preheat oven to 350 degrees F. Combine flour, sugar, baking powder and salt in a medium mixing bowl. Whisk together egg, bananas, oil and vanilla. Add to flour mixture and stir until flour is moistened. Fold in walnuts. Spray 8-1/2 x 4-1/2 loaf pan with cooking spray. Pour batter into prepared loaf pan.
  • Bake for 35 to 40 minutes or until puffed and golden brown. A wooden pick inserted in the center should come out clean. Transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. Serve warm or store in an air-tight container.

Nutrition Facts : Calories 210.1 calories, Carbohydrate 22.4 g, Cholesterol 13.6 mg, Fat 13.1 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 1.8 g, Sodium 135.4 mg, Sugar 10.2 g

DATE, HONEY AND WALNUT LOAF



Date, Honey and Walnut Loaf image

Make and share this Date, Honey and Walnut Loaf recipe from Food.com.

Provided by Sueie

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup chopped dates
1/3 cup butter, softened
1/3 cup firmly packed brown sugar
1/3 cup honey
2 eggs
2 teaspoons vanilla
2 cups plain flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 milk
1/3 cup chopped walnuts

Steps:

  • In bowl, soak chopped dates in 1/2 cup boiling water.
  • Let cool.
  • In large bowl, beat butter, sugar and honey until fluffy.
  • Beat in eggs, one at a time.
  • Stir in date mixture and vanilla.
  • Combine flour, baking powder, cinnamon, baking soda and ginger; stir in the date mixture alternately with milk, making 3 additions of dry ingredient and 2 of milk and adding walnuts with last addition.
  • Pour into 4 - 5 cup loaf pan.
  • Bake in 350deg.
  • F (175degC) for 1 hour or until tester comes out clean.
  • Allow to cool in pan on rack for 10n minutes.
  • Transfer to rack to cool.

Nutrition Facts : Calories 251.6, Fat 8.3, SaturatedFat 3.7, Cholesterol 48.8, Sodium 164.6, Carbohydrate 41.9, Fiber 2.2, Sugar 23.3, Protein 4.2

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