DATE, BANANA & RUM LOAF
A tasty cake with no added fat or sugar - try it to believe it. Plus it's easily made gluten-free
Provided by Jane Hornby
Categories Afternoon tea, Dessert, Supper, Treat
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 11
Steps:
- 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.
- 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.
Nutrition Facts : Calories 310 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 49 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.39 milligram of sodium
HEALTHY RUM, BANANA AND DATE LOAF CAKE (FLOURLESS, FAT FREE AND
BBC Good Food magazine has just started a new series called Eat Well and this was in the first issue. It's incredible! I made it and gave it to my parents without telling them it was healthy and my dad said it was the best fruitcake he'd tasted. It's really moist and yummy. It also works well with substitutions- I tried ground almonds for the cornmeal and chopped glace cherries for the raisins which came out really nice.
Provided by RainbowBubbles
Categories Quick Breads
Time 1h15m
Yield 10 slices, 10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 180 degrees Celcius,160 degrees for fan oven. Line a 2lb loaf tin with non-stick baking paper. Put dates in a small saucepan with 200ml boiling water and simmer for 5 minutes Drain the liquid into a jug and put the dates in a food processor (or liquidize- I used a stick blender). Add the bananas and 100ml of the date liquid and puree. Mix the nuts, dried fruit, cornmeal, spice and baking powder in a large bowl. Add the date mixture and stir until combined.
- Whisk the egg whites to soft peaks and fold into cake mixture. Tip into the tin (it will be quite full), then top with banana chips and sprinkle with extra sugar if using. Bake for 1 hour until golden and crusty and a skewer comes out clean. If it's browning too fast, cover with foil. Cool completely before slicing.
Nutrition Facts : Calories 355.6, Fat 6.8, SaturatedFat 0.7, Sodium 93.8, Carbohydrate 74.5, Fiber 6.1, Sugar 50.1, Protein 4.8
BANANA WALNUT AND DATE LOAF
Make and share this Banana Walnut and Date Loaf recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to a moderate heat.
- Grease and line a 20cm x 12cm loaf pan, with baking paper.
- Beat butter and sugar together until creamy. Add orange zest with one of the eggs and beat until smooth. Add remaining egg and beat to a smooth batter.
- Fold in the dates, bananas, flour, orange juice and walnuts and fold in well.
- Spoon the batter into prepared loaf pan and bake for about 45 minutes or until cooked when tested with a scewer.
- Cool loaf in pan for about 5 minutes, then turn out to a rack to cool completely.
Nutrition Facts : Calories 2399.8, Fat 122.3, SaturatedFat 53.2, Cholesterol 564.3, Sodium 820.6, Carbohydrate 328.8, Fiber 26.4, Sugar 258.6, Protein 31
BANANA LOAF WITH RUM
This delicious cake is so easy to make!
Provided by good_chef-2
Time 20m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 180c.
- Cream the butter and sugar in a ProCook mixing bowl until soft and well incorporated then add the bananas. Add the eggs, slowly, 1 at a time and mix well. Add the mixed peel, pecans, bicarbonate of soda and rum, mix well.
- Fold in the flour then pour the mixture into a ProCook non-stick loaf tin. Bake for 45 minutes on a low shelf.
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