Sticky dates, crunchy walnuts and sweet bananas make a delicious cake.


Difficulty: Beginner Prep Time 20 mins Cook Time 45 mins Total Time 1 hr 5 mins
Servings: 10
Best Season: Suitable throughout the year


Are there bananas in your fruit bowl which are past their sell by date? One look at this cake and you know what you should do next. Absolutely right - lets get going and make this cake. 

I love the stickiness of the dates and the crunch of walnuts with the flavour of banana running through it. 

It only took 20 mins to assemble and 45 mins in the oven. The house smells heavenly! The next few days are going to be wonderful, enjoying this more-ish treat. 


*You can substitute half the flour for ground almonds, for a healthier option. 

*Add chocolate to half the batter and swirl it in for extra richness and a chocolaty treat. 

Whatever you choose, enjoy the cake and do let me know how you get on with my recipe. 




  1. Heat the oven to 180C

    Line your round 7" tin with baking paper. If using a spring form tin, just line the bottom and lightly grease the sides 

    I like to grease the bottom with some spray oil or butter. But its optional.

    Mix the flour, salt and baking powder in a bowl and set aside. 

    In a mixing bowl, beat the butter and sugar with a hand held mixer till it is creamy. 

    Add the mashed bananas and keep mixing. 

    Add one egg at a time and keep mixing. 

    Add the yogurt and vanilla essence and mix .

    Fold in the flour, a little at a time until it is all incorporated. 

  2. Add the walnuts and dates and smooth it over with a spatula. Decorate with walnut halves. 

    Bake for 45 mins. Test with a skewer- it should come out clean. 

  3. Let it cool, then gently lift the cake out of the tin, peel the paper off the bottom and enjoy a slice still warm if you can with a cup of your favourite brew!

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