Date, banana & rum loaf

Date, banana & rum loaf

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(59 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
    Dates

    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 bananas (140g/5oz in weight)
    Banana

    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 nuts

    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

    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

    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 whites
  • a few banana chips and 1 tsp sugar (optional), to decorate
    Banana

    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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salamandahk
2nd Dec, 2012
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?
nadiajohnson84
11th Nov, 2012
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!
catvideo28
7th Aug, 2012
5.05
Absolutely delicious! I omitted the rum as I am pregnant, but still lovely, will definitely make this again!
lorryhawk
8th Jul, 2012
5.05
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.
princessroxyxx
5th Jun, 2012
5.05
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!
jennysmith
6th Mar, 2012
Made this according to the recipe, but found it too moist to cut into slices. The taste was delicious.
aliodp
17th Feb, 2012
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?
cowanv
7th Feb, 2012
5.05
Made this and it turned out perfectly. So delicious, everyone loved it. Will definately do this again.
eleanormayo
9th Jan, 2012
4.05
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.
unrulyjulie
4th Jan, 2012
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?

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