Chef Devagi -

When I was working on a project in the UAE for about a year and half, I learnt so much about dates.  Most interestingly, I witnessed their growth process, something that cannot be seen in Singapore for sure! There was a mouth-watering range of fresh and dried dates, in all sizes.  I used to buy them back by the kilos and gift them out to my family members. It was on a period when I was back home that I baked this Date and Honey Teacake. The next time you find yourself with a lot of dates and overly ripen bananas, you know what to do!


Preparation time:  20 minutes

Cooking time:  45 minutes

Serves:  8

Date & Honey Cake


  • 220 g Self-Raising Flour
  • 4 g Ground Cinnamon
  • 120 g Softened Ghee
  • 60 g Butter
  • 100 g Light Brown Sugar
  • 30 g Clear Honey
  • 2 X 60 g Eggs, Beaten
  • 120 g Pitted Dates, Sliced
  • 240 g Peeled Ripe Bananas (2 medium sized)
  • 60 g Whole Walnut Pieces
  • 20 g Clear Honey


  • Preheat the oven to 160°C.
  • Line the base and longitudinal sides of a 900 g loaf tin with non-stick paper. Alternatively, line only the bases of 4 mini loaf tins.
  • Place the Flour, Cinnamon, Ghee, Butter, Sugar, Honey, Eggs and Dates into a Large Mixing Bowl.
  • Mash the Bananas and add them into the Mixing Bowl.
  • Beat the Mixture for 2-3 minutes, Using a Wooden Spoon until the Mixture is well Blended.
  • Spoon the Mixture into the Prepared tin and Level out the Top.
  • Scatter the Walnut Pieces over it.
  • Bake for 45 minutes or until a Skewer inserted into it comes out clean.
  • Brush the Cake with the Remaining Honey while it is still Warm.
  • Slice and Serve.