Instructions
Preheat your oven to a gentle 160°C (Gas Mark 3), or 140°C if using a fan oven. Prepare your 900g (2lb) loaf tin by greasing it thoroughly and lining the base and long sides with greaseproof paper; this will ensure the cake releases easily once baked. In a spacious mixing bowl, combine the self-raising flour, fragrant ground cinnamon, softened butter, muscovado sugar, 2 tablespoons of the clear honey, and the lightly beaten eggs. To this, add the mashed ripe bananas and finely chopped stoned dates—kitchen scissors work brilliantly for the chopping, making it a quick and tidy job. Beat the entire mixture for 2 to 3 minutes with a wooden spoon or hand-held mixer, ensuring everything is well blended into a smooth, luscious batter. Pour the batter into your prepared tin, using a spoon or spatula to level the top evenly. Scatter the walnut pieces generously over the surface, which will toast beautifully during baking, adding a delightful texture. Bake in the preheated oven for about 1 hour. After this time, give the top a gentle press; it should feel firm to the touch, indicating it's cooked through. If it feels a little soft, continue baking for an extra 10 minutes, keeping an eye so it doesn't overbrown. Once cooked, remove the cake from the oven and allow it to cool in the tin for about 15 minutes. Then, using the edges of the greaseproof paper, lift the cake out onto a wire rack to cool completely. When fully cooled, drizzle the remaining tablespoon of honey over the top to add a glossy finish and subtle sweetness. Slice thickly and serve—perfect on its own or accompanied by cream or your favorite spread. Tips: Use ripe bananas for maximum sweetness and moisture. If you prefer a crunchier walnut texture, toast the walnuts lightly before scattering them on top. For an extra touch of flavor, a splash of vanilla extract in the batter works wonderfully.
