Date, banana & rum loaf

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Results 61-70

• Lorraine Hawkings

  08 July 2012

  Lorraine Hawkings rated and commented on this recipe

  

  yummy!! i too used more water with the dates and used the egg yolks too, left off the toppings and i turned the fan oven temp down to 150 when it looked like it was browning a bit too much on top. it took less than an hour. lovely moist cake.

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• Catvideo

  07 August 2012

  Catvideo rated and commented on this recipe

  

  Absolutely delicious! I omitted the rum as I am pregnant, but still lovely, will definitely make this again!

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• NJ

  11 November 2012

  NJ commented on this recipe

  Great moist cake, you can't tell it is polenta rather than flour. I didn't use the toppings on the cake but apart from that followed the recipe word for word and it tuned out very tasty!

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• Salamanda

  02 December 2012

  Salamanda commented on this recipe

  For the banana quantity, is it about 140 grams once it/they are peeled? Also I'd love to try using polenta, but I can't find any labelled "fine" the packet I've got looks pretty chunky... more like breadcrumbs than flour. Any advice? Is that description right or should I go with flour instead?

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• Tracy

  22 December 2012

  Tracy rated and commented on this recipe

  

  I feel bad about saying I don't like this cake because all those lovely ingredients I thought the outcome would have been delicious, unfortunately this didnt go well for me. I'm still in search of the perfect banana loaf

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• sllyst

  14 February 2013

  sllyst rated and commented on this recipe

  

  REALLY impressed with this cake! I bake a lot and was really dubious about a cake with no butter and sugar but it's lovely. It only took 50 mins and i put a layer of foil over for the last 20 mins to prevent burning. It's like a cross between malt loaf and christmas cake, will definitely be making this again!

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• leetie lottie

  11 March 2013

  leetie lottie commented on this recipe

  NOT GLUTEN FREE! Be careful with this one. I made it for my brother as he is wheat and gluten intolerant. After I had made it I just happened to check the polenta packet and it said it contained gluten. Thankfully I noticed before my brother ate any. I think this recipe could still be successful without the polenta as it really did not seem to do anything except add a horrible grainy texture to the cake. Tasted ok, but definately not my favourite.

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• VickieJean

  13 March 2013

  VickieJean commented on this recipe

  I loved this loaf cake, followed the recipe exactly but used walnuts instead of pecans. Checked after 40 mins and noticed (in a normal gas oven toward top) and it was browning slightly so covered with foil for last 20 minutes. Came out great, moist and not crumbly at all. I used fine cornmeal (polenta) which was gluten free. Was the only fine polenta I could find (asda) didn't taste grainy at all for me. Definitely similar to Christmas pudding. My 3 and 5 year olds enjoyed a little bit too. Probably wont last long!

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• Andy

  16 March 2013

  Andy rated and commented on this recipe

  

  I just made this and it came out fantastic. Used three egg whites instead of two and used mixed fruit instead of just raisins and sultanas. Baked in a fan oven at 160 not 180, for one hour as some other reviewers suggested. Prep time took me one hour (i'm a cake novice) and the inclusion of egg whites made it quite hard in my mind. It turned out amazing though- my other half couldn't get enough and broke her diet numerous times to eat! Oh, and I used Ron Zacappa premium rum. Mmmmmmmmm.

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• 2Rachel6

  11 May 2013

  2Rachel6 rated and commented on this recipe

  

  I used cornflour, as I couldn't find polenta. Mine took an hour and 15mins in the oven (fan 160c), probably because of the change in ingredient, but it was worth the wait. I filled part of the loaf with chocolate chunks for my cousin who doesn't like raisins and isn't bothered about the extra fat and both parts were delicious. For a 'healthy' cake it was packed with flavour and had a nice moistness to it, like a heavy fruit & nut cake. Yum!

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

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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 5.0g, carbohydrate 57.0g, fat 8.0 g, saturated fat 1.0g, fibre 3.0g, sugar 49.0g, salt 0.39 g

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