A great, tasty cake that is sugar free, dairy free, gluten free and low-fat – the miracle cake!
Date, Banana & Rum Loaf
I make this cake all the time for our milongas. Even people who can eat anything seem to love it; I think it makes them feel healthy despite all the other cake they’re eating too!
The recipe and photo come from the Good Food Cake Collection book, which is full of failsafe recipes. It actually calls for pecans but I made it last weekend with almonds and it was just as good so I think you could probably use whatever nuts you have in the cupboard.
I don’t use the banana chips and nuts on the top for decoration because they just burn when I do it. I suppose they make it look pretty but it really doesn’t need them. I leave the sugar off too to make it sugar free.
Also, it always take longer to cook than the recipe states – about 1.25 hours – but that could be my oven.
250g pack stoned, ready to eat dates
2 small or 1 large banana ( you need 140g in total)
100g pecans (85g roughly chopped, 15 g left whole)
100g fine polenta
2 tsp mixed spice
2 tsp baking powder (Gluten free variety)
3 tbsp dark rum
2 egg whites
banana chips, pecans and 1 tsp sugar to decorate (optional – see notes)
Heat oven to 180C/160C Fan/gas 4. Line a 900g loaf tin with non-stick baking paper or a paper liner.
Put the dates into a small pan with 200 ml of boiling water and simmer for 5 minutes. Drain the liquid into a jug, and then put the dates into a food processor. Add the bananas and 100 ml of the boiled date liquid to the food processor and whizz everything until smooth.
Mix the chopped nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and the rum. Stir to combine,
Whisk the egg whites to soft peaks and fold into the cake mix.
Tip the mix into the cake tin (it will be quite full, but that’s fine). Top it with the remaining whole pecans, banana chips and sugar, if using.
Bake for 1 hour until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
Good Food recommend cutting into 10 slices which makes each slice 310 kcals, 5g protein, 57g carbs, 8g fat, 1g sat fat, 3g fibre, 49g sugar, 0.39g salt. These calculations are for their pecan version with the banana chips, pecans and sugar on top for decoration.
I’ve only ever kept this cake for three days max in an airtight tin but I think it would keep very well for longer, and you can always freeze it.