Date, banana & rum loaf

Date, banana & rum loaf

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(67 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 dates
    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 banana (140g/5oz in weight)
    Banana

    Banana

    bah-nah-nah

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

  • 100g pecans, 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 raisins
  • 200g sultanas
  • 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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beckysankey
29th Jan, 2008
1.05
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
28th Jan, 2008
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
27th Jan, 2008
1.05
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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