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 Feb, 2011
really enjoyed. i used wholemeal flour as opposed to polenta...worked perfect. such a healthy cake...pitty i couldnt stop eating it!!
2nd Feb, 2011
This really is delicious. Sadly I have discovered that it goes beautifully with a big hunk of mature cheddar...which kind of cancels out the fat-free benefit!!
29th Jan, 2011
I'm about to make my third loaf. The other two were eaten within a day. A lovely recipe which I have varied with different types of nut and fruits Apricots mixed with the dates are nice as is the addition of almonds. The cake is quite crumbly but we just cut thicker slices. I prefer to leave in the rum as this add to the flavour. The cake is a little like a Christmas pudding as was commented on before
24th Jan, 2011
Fantastic! This is the first time I have cooked a Gluten Free cake and was a bit nervous as to how it was going to turn out. I read some of the comments and decided to cook this with semolina instead of polenta and it turned out fine. The cooking on 160C (fan oven) took a little longer than an hour but I only had Pecans on top and so no burning occurred. My partner loved this cake and he is a real fruit cake fan. I even had comments on the smell in the house before it had even got into the oven...
22nd Jan, 2011
Soak your raisins and sultanas in the rum for a great flavour and a more intense kick!
30th Dec, 2010
Just made this, but with Disoronno instead of dark rum. I cooked it at 160 for 50 mins in a fan oven and it has come out very well. It also tastes delicious!
12th Nov, 2010
Amazing! And totally guilt-free. I ommited rum and the topping, baked it for 50 minutes and left to cool in the oven. Great for breakfast. I will definitely make it again.
26th May, 2010
I made this today because I wanted a new Gluten free recipe, I baked it as a tray bake, it made 12 generous slices and it tastes lovely. I baked it at 155c in my combi microwave oven for 30 minutes. I didn't put any of the topping on except a pecan half for each slice. Yum I'll be making this again very soon.
18th May, 2010
I made it exactly as written, turned out really well.
8th May, 2009
One of my aboslute favourites! So easy to make, still tastes great after a few days and can easily be frozen. Will try the oatmeal version next time as my local supermarket only does ready made polenta.


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