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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  • 250g pack stoned, ready-to-eat dates



    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)



    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



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 200g raisins
  • 200g sultanas
  • 100g fine polenta



    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



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


  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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20th Nov, 2013
what a fab cake!!! if you can leave it for a couple of days- which is not easy!!!- it develops the flavours and tastes even better!!
30th Oct, 2013
This is a phenomenal loaf/cake. I omitted the Rum as I didn’t have any in the house, but it was still spectacular, and have made it a few times with added fresh grated ginger and some cinnamon – it’s good! I have since made this for 3 different celiac friends all of whom think I am a genius and have asked for the recipe!
19th Sep, 2013
Truly a wonderful cake. I used Gluten free flour and it worked great. Also like other comments, I used more rum to soak the fruit. OH thought this was one of my better cakes and couldn't believe that it contained, no fat or sugar. Will be making this on a regular basis in future
11th May, 2013
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!
16th Mar, 2013
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.
13th Mar, 2013
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!
11th Mar, 2013
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.
16th Aug, 2013
Well, to be fair, the recipe says "is easily *made* gluten-free", not "is gluten-free". Of course it won't be unless you make the necessary changes. When you see a lasagna recipe that says "may substitute vegetables for meat", would you post "NOT VEGAN!"?
sllyst's picture
14th Feb, 2013
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!
22nd Dec, 2012
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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