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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richardandkerry
2nd Mar, 2008
5.05
Great cake, easy to make and enjoyed by everyone, including my two year old daughter !
maziminor
2nd Mar, 2008
I cooked this recipe for my sister and used cherries in place of raisins. Tasted great, i also read katy's comments and also cooked it at the same temprature as a victoria spounge and reduced the time to 50 mins. The family loved it i'll cook this recipe again and have added it to my binded its great A++++++ Maziminor.
sasibbit
1st Mar, 2008
5.05
Made this cake as I always have browning bananas. I had to keep checking the recipe because I was sure I must have forgotten to add the butter and sugar! I was able to have a slice without feeling guilty, and it delicious. And my husband loved it too.
kate123
26th Feb, 2008
A fantastic cake and so easy to make even my 3 year old helped! We substituted the polenta for finely ground oatmeal. Cooked it for 50 mins at the same temperature as a victoria sponge.
helenlambert
23rd Feb, 2008
5.05
Used oatmeal instead of polenta. Baked it twice now & both times its come out great - a real winner
stella123
17th Feb, 2008
5.05
I also made this cake. It is delicious. Tastes even better after a few days. Will definitely make it again. Does anyone know if this cake can be frozen ?
willemina
17th Feb, 2008
5.05
This cake turned out fantastically moist and not at all burnt, baked on the lowest set of runners in the Baking Oven of my AGA, for 1 full hour. I topped the cake with the pecans only, because I somehow felt that the banana chips might burn. My husband & son were absolutely delighted and I will definitely make this cake again.
angiefarrugia
15th Feb, 2008
Mine came out really nicely, presentation wise, as it did not get too crunchy on top. But I protected it with a piece of foil, which I took away in the last few minutes of baking to get that golden colour. With regards to the dates, I suggest that you use more than 200 ml of water that the receipe suggests. Dates tend to absorb alot of water, thus leaving you without the juice that you eventually need to use for the cake mixture. It smells good but I will try it tomorrow morning as it is still too hot.
chrischan50
12th Feb, 2008
5.05
A delicious cake! I used instant polenta, walnuts instead of pecan nuts, for the topping just walnuts and banana chips, no sugar and baked it at 180 ° C. With the dried bananas and the walnuts on top I decided not to use the fan.
wilson49
11th Feb, 2008
4.05
you can swap with whole meal flour , it works perfectly. Idid add juice and zest of a lemon as didnt have any rum. The cake is not crumbly , It lasts the week and is fantastic microwaved with custard on. I dont put anything on the top, tried to keep to no added sugar

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