Date, banana & rum loaf

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• katy

  26 February 2008

  katy commented on this recipe

  A fantastic cake and so easy to make even my 3 year old helped! We substituted the polenta for finely ground oatmeal. Cooked it for 50 mins at the same temperature as a victoria sponge.

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• SASibbit

  01 March 2008

  SASibbit rated and commented on this recipe

  

  Made this cake as I always have browning bananas. I had to keep checking the recipe because I was sure I must have forgotten to add the butter and sugar! I was able to have a slice without feeling guilty, and it delicious. And my husband loved it too.

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• maziminor

  02 March 2008

  maziminor commented on this recipe

  I cooked this recipe for my sister and used cherries in place of raisins. Tasted great, i also read katy's comments and also cooked it at the same temprature as a victoria spounge and reduced the time to 50 mins. The family loved it i'll cook this recipe again and have added it to my binded its great A++++++ Maziminor.

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• Kerry

  02 March 2008

  Kerry rated and commented on this recipe

  

  Great cake, easy to make and enjoyed by everyone, including my two year old daughter !

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• Wendy

  07 March 2008

  Wendy rated and commented on this recipe

  

  My fiancé and I really enjoyed this - and we aren't fruitcake lovers by any means. I used apricots and cranberries instead of the sultanas. It was moist and so tasty, I look forward to making it again. I will try substituting ground flax instead of the egg whites.

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• Rachel Keech

  20 March 2008

  Rachel Keech rated and commented on this recipe

  

  Used 2 one pound loaf tins. This reduced the cooking time to 45 minutes. I didn't use the banana chips. I loosely put a baking parchment on top of the tins after 30 minutes. Froze on loaf/defrost it in the fridge overnight. Perfect taste and texture for both. Next time I will try to cook it in a muffin tray. This will make a healthy school snack.

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• smpdit

  10 April 2008

  smpdit rated and commented on this recipe

  

  quite a nice cake. except I have decided I don't like cakes with nuts in. Would make it again without the nuts. didn't bother with the toppings Very similar to the allbran cake!

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• homemaker

  17 April 2008

  homemaker commented on this recipe

  I am a complete novice baker but the appealing photo on the front of good food magazine encouraged me to try this recipe. I followed the instructions to a T and am pleased to advise that it was a complete success. I will certainly be using this recipe again. I note that someone else has commented that this is a low GI recipe and I was amazed that the cake tasted so sweet, but can someone advise whether it is suitable for diabetics. Presumably the high level of fructose from the dried fruit means that it isn't ?

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• Sue Spink

  21 April 2008

  Sue Spink rated and commented on this recipe

  

  Love this cake. Couldn't get polenta so used ground rice. Used brandy instead of rum.

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• Sara

  28 April 2008

  Sara rated and commented on this recipe

  

  As wheat intolerant it is always good to give a cake recipe a try. I've done this one a few times and found it easy to make.

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• Claire

  23 May 2008

  Claire rated and commented on this recipe

  

  I finally made a date cake that wasn't date, honey and walnut and I must say this is about to become another favourite. I made quite a few compromises, mixed dried fruit instead of sultanas and raisins, walnuts instead of peacans and mocha spirit instead of rum. Oh and flour! I didn't top the cake with anything. I must say it was delicious. Making it again tomorrow for when my parents come to stay.

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• Julie Bahrain

  10 June 2008

  Julie Bahrain rated and commented on this recipe

  

  Couldn't wait to make this cake as so much had been written about it. What a lot of whizzing, mixing and whisking and what a lot of washing up! I took the opportunity to use up various packets of dried fruit: lots of sultanas, some dried prunes and even some Craisins (dried cranberries), I used flakes almonds both inside and on the top of the cake and I used orange juice instead of rum. My cake cooked fine but took at least 15mins longer than the recipe stated. The outcome is a moist, crumbly cake which is rather sweet, perhaps if I had used pecans or walnuts it might be less sweet.

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• Nona

  14 October 2008

  Nona rated and commented on this recipe

  

  Not bad for a low fat cake. Doesn't cut that well, a bit crumbly. Lovely and sweet though. Other cooks comments helpful with improving the recipe.

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• Vicky Hopkin

  10 March 2009

  Vicky Hopkin rated and commented on this recipe

  

  I found this recipe extremely easy and the resulting cake utterly delicious. I will definately make this again.

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• Nina Sbarbaro

  08 May 2009

  Nina Sbarbaro rated and commented on this recipe

  

  One of my aboslute favourites! So easy to make, still tastes great after a few days and can easily be frozen. Will try the oatmeal version next time as my local supermarket only does ready made polenta.

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• karen grant

  18 May 2010

  karen grant rated and commented on this recipe

  

  I made it exactly as written, turned out really well. www.EntertainingRecipes.org

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• alisongf

  26 May 2010

  alisongf rated and commented on this recipe

  

  I made this today because I wanted a new Gluten free recipe, I baked it as a tray bake, it made 12 generous slices and it tastes lovely. I baked it at 155c in my combi microwave oven for 30 minutes. I didn't put any of the topping on except a pecan half for each slice. Yum I'll be making this again very soon.

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• mgrey1988

  12 November 2010

  mgrey1988 rated and commented on this recipe

  

  Amazing! And totally guilt-free. I ommited rum and the topping, baked it for 50 minutes and left to cool in the oven. Great for breakfast. I will definitely make it again.

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• Elaine Ellis

  30 December 2010

  Elaine Ellis rated and commented on this recipe

  

  Just made this, but with Disoronno instead of dark rum. I cooked it at 160 for 50 mins in a fan oven and it has come out very well. It also tastes delicious!

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• Skippy

  22 January 2011

  Skippy commented on this recipe

  Soak your raisins and sultanas in the rum for a great flavour and a more intense kick!

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Ingredients

• 250g pack stoned, ready-to-eat dates
• 2 small or 1 large bananas (140g/5oz in weight)
• 100g pecans , 85g/3oz roughly chopped, rest left whole
• 200g raisins
• 200g sultanas
• 100g fine polenta
• 2 tsp mixed spice
• 2 tsp baking powder (use gluten-free if needed)
• 3 tbsp dark rum
• 2 egg whites
• a few banana chips and 1 tsp sugar (optional), to decorate

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 15 mins

Cook 1 hr

Gluten-free, Low-fat

Ingredients

• 250g pack stoned, ready-to-eat dates
• 2 small or 1 large bananas (140g/5oz in weight)
• 100g pecans , 85g/3oz roughly chopped, rest left whole
• 200g raisins
• 200g sultanas
• 100g fine polenta
• 2 tsp mixed spice
• 2 tsp baking powder (use gluten-free if needed)
• 3 tbsp dark rum
• 2 egg whites
• a few banana chips and 1 tsp sugar (optional), to decorate

Per serving

310 kcalories, protein 5g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 3g, sugar 49g, salt 0.39 g

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