Another banana bread?! There are, it seems, an infinite number of recipes and variations on the banana bread theme, and this one was created on a special day – the birth-day, of my third beautiful grandson! So it’s a birthday banana cake!
I wondered what kind of cake to make and looked around the kitchen.. lo and behold a bunch of bananas just about to go past their best! And I also had some dates from a while back. A quick search on the internet for a recipe – there are lots – and I found just the thing.
This iteration is banana-date-walnut with a touch of honey. I made a few tweaks, and didn’t do the honey/ walnut glaze, as I thought that was a bit too much.
The recipe is from the BBC Good Food website and can be found by clicking here. So what did I tweak? Well I made it in a loaf tin not a Bundt tin. The main reason for that was that the loaf tin was to hand, and the Bundt tin was buried somewhere in the cupboard. Also it’s a pain greasing the Bundt tin so that the cake reliably turns out without sticking. I added a bit of nutmeg as well as the cinnamon. And I changed the method a bit.
Here is my version:
175g softened butter
200g self raising flour
1 tsp cinnamon & some grated nutmeg – maybe 1/2 tsp
1/2 tsp vanilla essence
100g light muscovado sugar
2 large eggs, beaten
3 tbsp clear honey – mine wasn’t clear but I don’t think it makes any difference
2 overripe bananas – 350g with the skins on – I used 3 & 1/2 small ones
200g stoned dates, chopped
50g walnuts, chopped
Heat the oven to Mark 3 (but I actually set mine closer to 4); 160C or 140C fan. Line a non stick loaf tin with baking parchment.
Cream the butter and sugar. Beat in the eggs. Mix in the vanilla and honey. Add the flour and spices. Mix in the dates, walnuts and banana. Mix well. Turn into the tin.
Bake for 50-60 minutes – check with a cake tester or skewer – it should come out clean, and the cake should just be pulling away from the sides of the tin.
Cool on a rack for 10 minutes before removing from the tin and allowing to cool completely.
The cake was very delicious. The dates are like little nuggets of caramel dotted about, with the slightly crunchy texture of the walnuts an excellent contrast. I think a bit more cinnamon and other spices wouldn’t go amiss next time. Altogether a very nice recipe, and quick to prepare. Recommended!
As I mentioned in my previous post my ability to process sugar is not good, and I have pre diabetes. A cake like this with sugar, honey, dates and flour is not a great addition to my diet, sadly. However there are proven ways of reducing the blood glucose spike that will inevitably occur after eating a piece of cake. So with a little adjustment I can have my cake AND eat it (albeit only occasionally). Tonight I had my slice as dessert after dinner, and then went for a 30 minute walk. I am hoping that this is enough to prevent a spike. The last couple of months have been an interesting learning curve, and I may well write a post at some point about some of the fascinating things I have learned. The main one is that running a lot is not enough!