Date, banana & rum loaf

Date, banana & rum loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Sep, 2013
Sophie Dahl does a lovely banana recipe - can't remember if it's a loaf or cake, but I too have struggled to find one I enjoyed as much as that!
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?
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!
7th Aug, 2012
Absolutely delicious! I omitted the rum as I am pregnant, but still lovely, will definitely make this again!
8th Jul, 2012
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.
5th Jun, 2012
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!
6th Mar, 2012
Made this according to the recipe, but found it too moist to cut into slices. The taste was delicious.
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?
7th Feb, 2012
Made this and it turned out perfectly. So delicious, everyone loved it. Will definately do this again.
9th Jan, 2012
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?