Walnut, date & honey cake

• 225g Self-raising Flour
• 1/2 teaspoon Ground Cinnamon
• 175g Butter
• 100g Muscovado Sugar
• 3 tablespoons Clear Honey
• 2 Beaten Egg
• 2 medium Banana
• 100g Stoned Dates
• 50g Walnuts

Preparation

1. step 1 Preheat the oven to 160C/Gas 3/fan oven 140C.
2. Line the base and long sides of a 900g/2lb loaf tin with greaseproof paper, buttering the tin and paper.
3. step 2 Tip the flour, cinnamon, butter, sugar, 2 tablespoons of the honey and the eggs into a large mixing bowl.
4. Mash the bananas and chop the dates (kitchen scissors are easiest for this) and add to the bowl.
5. Beat the mixture for 2-3 minutes, using a wooden spoon or hand-held mixer, until well blended.
6. step 3 Spoon into the prepared tin and level the top.
7. Scatter the walnut pieces over.
8. Bake for 1 hour, then lightly press the top – it will feel firm if cooked.
9. If not, bake for a further 10 minutes.
10. step 4 Cool for 15 minutes, then lift out of the tin using the paper.
11. When cold, drizzle the remaining honey over.
12. Cut into thick slices.