Date, banana & rum loaf

Latest comments and suggestions

Results 41-60

• Babbsy

  24 January 2011

  Babbsy rated and commented on this recipe

  

  Fantastic! This is the first time I have cooked a Gluten Free cake and was a bit nervous as to how it was going to turn out. I read some of the comments and decided to cook this with semolina instead of polenta and it turned out fine. The cooking on 160C (fan oven) took a little longer than an hour but I only had Pecans on top and so no burning occurred. My partner loved this cake and he is a real fruit cake fan. I even had comments on the smell in the house before it had even got into the oven...

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• saffron

  29 January 2011

  saffron rated and commented on this recipe

  

  I'm about to make my third loaf. The other two were eaten within a day. A lovely recipe which I have varied with different types of nut and fruits Apricots mixed with the dates are nice as is the addition of almonds. The cake is quite crumbly but we just cut thicker slices. I prefer to leave in the rum as this add to the flavour. The cake is a little like a Christmas pudding as was commented on before

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vicky Hopkin

  02 February 2011

  Vicky Hopkin commented on this recipe

  This really is delicious. Sadly I have discovered that it goes beautifully with a big hunk of mature cheddar...which kind of cancels out the fat-free benefit!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aoife

  20 February 2011

  Aoife rated and commented on this recipe

  

  really enjoyed. i used wholemeal flour as opposed to polenta...worked perfect. such a healthy cake...pitty i couldnt stop eating it!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• juliets food

  28 February 2011

  juliets food commented on this recipe

  Good recipe. Nice to find something yummy and with no added fat or sugar. Mine was lovely and moist and packed full of fruit. Will be making again as a healthier alternative to pudding! Cooked at 160C in fan oven for 50 min.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Aoife

  09 March 2011

  Aoife commented on this recipe

  love this cake...as stated before! any ideas for converting it into a rich spicy carrot cake??

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chris

  15 April 2011

  Chris rated and commented on this recipe

  

  Very good - I've just had a slightly warm slice and it's delicious. I only just caught it in time before it got too browned - I gave it 50 minutes at 160 in the fan oven and it was getting a bit dark. I used fine oatmeal instead of polenta. It is a very easy cake and should be popular tomorrow with the grandchildren

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  18 May 2011

  recipes commented on this recipe

  Just wondering what you could use instead of the rum?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LaurenFLincoln

  24 May 2011

  LaurenFLincoln rated and commented on this recipe

  

  I made this without the topping and followed the amendments above. I also added the egg yolks as didn't want to waste them and the cake was delicious. It was lovely and moist and not too sweet. I went back for seconds! Would definately recommend - just keep an eye on it in the oven and if it looks to brown to soon turn down the heat.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ieva

  18 June 2011

  ieva rated and commented on this recipe

  

  Well, this was lovely! I did alter it a fair but but still nice base recipe! I added much more water to it (total of 300 ml maybe) sop that the mix was quite flowing and I could pour it into the cake tin - maybe that's why it didn't turn out too dry as some posters have pointed out. I also used sermolina, raisins and sultanas were replaced with mixed dried fruit (plus some rum soaked raisins). I put 3 egg whites and 1 yolk in. It was wonderful, very moist and rich in taste, nice texture. Took it to work and it was cleared off within minutes.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Emilia

  17 July 2011

  Emilia rated and commented on this recipe

  

  Easy to make even without a food processor. Just cut everything in tiny pieces. Yummy! Thank you Jane!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mikki

  09 August 2011

  Mikki rated and commented on this recipe

  

  Really like this healthier alternative to a fatty sugar fest that I would normally head straight for when considering what cake to bake! Lovely blend with the dates and bananas, though I think the polenta makes it a little dry so I served mine with a nice big dollop of greek yoghurt (obliterating the fat free bonus of course but hey, it's probably better than butter!). Thanks!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• caroline

  27 September 2011

  caroline rated and commented on this recipe

  

  Used semolina instead of polenta. Covered with greaseproof paper from the start but fruit was starting to burn. Tastes good.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Unruly Julie

  04 January 2012

  Unruly Julie commented on this recipe

  Could you use extra dates or some other type of fruit as I hate anything raisiny, curranty or sultana-y, or could you just omit the raisins & sultanas?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  09 January 2012

  Belkey rated and commented on this recipe

  

  We made this using walnuts instead of pecans and left out the rum. I was surprisingly impressed with the end result and would recommend it as a gluten free/low fat option.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vivo

  07 February 2012

  Vivo rated and commented on this recipe

  

  Made this and it turned out perfectly. So delicious, everyone loved it. Will definately do this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alirich

  17 February 2012

  alirich commented on this recipe

  Hi there, I am planning to make this for a gluten intolerant vegan. Any ideas about what to substitute the egg whites for? Corn Starch?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jenny

  06 March 2012

  Jenny commented on this recipe

  Made this according to the recipe, but found it too moist to cut into slices. The taste was delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tilly

  07 March 2012

  Tilly rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Rm

  05 June 2012

  Rm rated and commented on this recipe

  

  Baked for an hour at 160 and added twice as much rum. Turned out a gorgeous cake, v moist and moreish. Couldn't stop eating it!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/5141/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.