Date, banana & rum loaf

Date, banana & rum loaf

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(55 ratings)

Prep: 15 mins Cook: 1 hr

More effort

Cuts into 10 slices
A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal310
  • fat8g
  • saturates1g
  • carbs57g
  • sugars49g
  • fibre3g
  • protein5g
  • salt0.39g
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Ingredients

  • 250g pack stoned, ready-to-eat date

    Date

    da-ate

    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 2 small or 1 large banana (140g/5oz in weight)

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 100g pecan, 85g/3oz roughly chopped, rest left whole

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 200g raisin
  • 200g sultana
  • 100g fine polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 tsp mixed spice
  • 2 tsp baking powder (use gluten-free if needed)

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 3 tbsp dark rum
  • 2 egg white
  • a few banana chips and 1 tsp sugar (optional), to decorate

    Banana

    bah-nah-nah

    Probably the best known, most popular tropical fruit, their name probably derives from the…

Method

  1. Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.

  2. Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.

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Comments, questions and tips

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Comments (79)

helenlambert's picture
5

Used oatmeal instead of polenta. Baked it twice now & both times its come out great - a real winner

stella123's picture
5

I also made this cake. It is delicious. Tastes even better after a few days. Will definitely make it again. Does anyone know if this cake can be frozen ?

willemina's picture
5

This cake turned out fantastically moist and not at all burnt, baked on the lowest set of runners in the Baking Oven of my AGA, for 1 full hour.
I topped the cake with the pecans only, because I somehow felt that the banana chips might burn.
My husband & son were absolutely delighted and I will definitely make this cake again.

angiefarrugia's picture

Mine came out really nicely, presentation wise, as it did not get too crunchy on top. But I protected it with a piece of foil, which I took away in the last few minutes of baking to get that golden colour. With regards to the dates, I suggest that you use more than 200 ml of water that the receipe suggests. Dates tend to absorb alot of water, thus leaving you without the juice that you eventually need to use for the cake mixture. It smells good but I will try it tomorrow morning as it is still too hot.

chrischan50's picture
5

A delicious cake!
I used instant polenta, walnuts instead of pecan nuts, for the topping just walnuts and banana chips, no sugar and baked it at 180 ° C.
With the dried bananas and the walnuts on top I decided not to use the fan.

wilson49's picture
4

you can swap with whole meal flour , it works perfectly. Idid add juice and zest of a lemon as didnt have any rum. The cake is not crumbly , It lasts the week and is fantastic microwaved with custard on. I dont put anything on the top, tried to keep to no added sugar

melkboer73's picture

Hi,

Made the recipe. It was relatively easy, although i always wonder how the make those great pictures. It tasted great however, my wife said it was similair to a christmas cake.

Instead of using sugar at the top, i used a bit of honey, as i drew lines acros the top with a spoon.

Now i wonder, can polenta be swapped with something else?

Greetings,
Henk

janegoodfood's picture

Easy to make, delicious & moist

gibsa06's picture
1

A cake with no fat, it sounded wonderful, but I was disappointed. I followed the recipe carefully and although the cake was moist it was too crumbly. The texure also was a little grainy due to the poletnta. Will not make this cake again.

utadavid's picture
5

We also tried the cake and it turned out delicious, so moist and yummy.
All my friends wanted more and I shall make the loaf again. Used almonds instead of pecans but will try the original recipe next time.

wilson49's picture
4

What a healthy cake , no added fat or sugar very high in fibre making it a low GI food. Pecans nuts help lower cholestral.
My cake cooked to perfection , I have gas fan assisted so cooked on 3 1/2 for 1 hour . OK I did make a few alterations;;; Could,nt get polenta so I used wholemeal flour instead, didnt have any rum so used juice and rind of a lemon . Didnt bother with sugar and banana chips on top wanted to keep it really healthy. I have made 3 of these in the last 2 weeks , they keep very well , although they havent lasted past 4 days . It is a really moist cake. I can imagine with the rum added, microwaved for 30 seconds , served with custard it would be like Christmasf Pudding. I love recipes you can alter to suit yourself and this recipe fits in with that.Next week I am going to subsitute sultanas and raisins with dried tropical fruits,will let you know how I get on.

silagemaker's picture
3

The cake was delicious but had the same problem as Di and Becky. I use a Belling multifunction oven and always cook cakes in the fan oven at 160C and take off 5-10 minutes. The fruit was beginning to burn after 50 minutes, which is the time I expected it to take to cook. As I don't like banana chips I hadn't got them on, nor the nuts, so for the fruit to burn it is serious!!! It also didn't rise at all - so why the baking powder? I had no pecans left so substituted with brazil nuts. As an experienced cook and very familiar with my oven, I don't expect this to happen. (My Victoria sandwiches turn out perfect every time, 160C 25 minutes, 4 large eggs, 8 inch tins if that helps anyone!!!!!!)

silagemaker's picture
3

The cake was delicious but had the same problem as Di and Becky. I use a Belling multifunction oven and always cook cakes in the fan oven at 160C and take off 5-10 minutes. The fruit was beginning to burn after 50 minutes, which is the time I expected it to take to cook. As I don't like banana chips I hadn't got them on, nor the nuts, so for the fruit to burn it is serious!!! It also didn't rise at all - so why the baking powder? I had no pecans left so substituted with brazil nuts. As an experienced cook and very familiar with my oven, I don't expect this to happen. (My Victoria sandwiches turn out perfect every time, 160C 25 minutes, 4 large eggs, 8 inch tins if that helps anyone!!!!!!)

cheryl654's picture
4

I didn't put the toppings on mine and used semolina instead of polenta and omitted the rum. Mine actually took longer to cook and took it into work where everyone enjoyed the wonderful moistness of it. No one could beleive it was fat less sugarless and flourless!

mylaamber's picture

My husband thought this was the most delicious cake he'd tasted. He can't wait for me to make it again and so healthy.

foodhappyperson's picture
5

Who would have believed a cake without flour, butter, and sugar and only used egg whites. It tasted fab! I didn't put the topping onto the cake (I added the extra pecans into the mix) and it turned out brilliantly. All who tried it thoroughly enjoyed the loaf. Thanks.

beckysankey's picture
1

I wasn't that impressed with this cake either. I liked the idea of all the ingredients in the cake, but wasn't so pleased at the outcome! I cooked mine at 160 degrees in my fan oven and for not even an hour, it took about 55 mins when i realised that it would start burning any moment! It also didnt keep fresh for long, but maybe thats coz i over cooked it!

hornbjw6's picture

Hi Di
I'm wondering if you baked the cake at fan 180C rather than fan 160C? Fan 180C would be equivalent to 200C or gas 6, which is 20 degrees too high for a cake, as you know. I would love to know, as I tested this recipes several times while developing it here in the Good Food kitchen, as well as baking it for the shot you see above. I can see how 180C/fan 160/gas 4 could be mistaken for 180C fan rather than 180C conventional/fan 160C. If anyone else has found this then please shout as it's something we should look at. Thanks,
Jane

dianneotherday's picture
1

I've just baked this loaf, following the recipe to the letter and it didn't turn out very well at all I'm afraid. The loaf was overcooked and the banana chips were burnt when it came out. I felt that the instructions to bake it at 180c in a fan oven for 1 hour was too long and that the banana chips and pecans should be added when the loaf comes out of the oven.

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