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Chestnut and Dates Banana Cake

This chestnut and dates banana cake is a cosy, naturally sweet treat that’s perfect for using up festive leftovers well into January. Ripe banana, dates and honey provide gentle sweetness, while chestnuts and mixed spice add warm, Christmassy flavours that make this cake just as suitable for Advent and the winter months as for post-holiday baking. Moist, comforting and easy to make, this cake is a great choice to serve with coffee, hot chocolate or mulled wine, making it ideal for breakfast, afternoon tea or relaxed winter gatherings. It’s a great way to transform leftover chestnuts and dates into something special, without needing complicated ingredients or techniques.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large ripe banana
  • 1 egg
  • 1 tsp vanilla essence
  • 3 Tbsp honey
  • ½ cup rolled oats
  • 1 cup self-raising flour
  • 1 Tbsp mixed spice
  • ½ cup chopped chestnuts pre-roasted or vacuum-packed
  • ½ cup chopped dates

Method
 

  1. Preheat the oven to 180°C and lightly grease a medium loaf tin or two small silicone bread moulds.
  2. Mash the banana in a bowl, then add the egg, honey and vanilla. Mix well until smooth.
  3. Stir in the oats, mixed spice and self-raising flour, mixing just until combined.
  4. Gently fold in the chopped chestnuts and dates.
  5. Spoon the batter into the prepared mould(s), smoothing the top.
  6. Bake for 20 minutes for small moulds, or 30–45 minutes for a single larger loaf, until cooked through and a skewer inserted into the centre comes out clean.
  7. Allow the cake to cool before serving.
  8. To serve: Dust with icing sugar, or for a richer treat, spread with a light cream cheese frosting.