Banana Polenta Loaf Cake

This is the perfect cake to enjoy with a cuppa! Filled with dried fruit, nuts and banana. Recipe kindly sent in by Sue and adapted from Guardian Recipes.

Sweets & Desserts
Intermediate
Time 90 mins
Skill Level Intermediate
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Ingredients List

 

Serves 8
  • 250 g dates stoned, ready-to-eat
  • 200 ml boiling water
  • 2 banana
  • 100 g pecans 85g roughly chopped, the rest left whole
  • 200 g raisins (
  • 200 g sultanas
  • 100 g polenta
  • 2 tsp cinnamon
  • 2 tsp baking powder
  • 2 egg whites
Metric - US Imperial

Instructions

  1. Preheat the oven to 160 C and line a loaf tin with baking paper 
  2. Place the dates in a saucepan with the boiling water and simmer for 20 minutes
  3. Drain the liquid into a jug and set to one side. 
  4. Put the dates into a food processor, alongside the bananas and 100ml of date liquid and whizz until smooth.
  5. Mix the nuts, dried fruit, polenta, cinnamon and baking powder in a bowl.
  6. Add the date puree and stir until combined.
  7. Whisk the egg whites to soft peaks and fold into the cake mix.
  8. Tip the mixture into the tin and bake for 1 hour.
  9. Leave to stand for 10 minutes in the tin and wait until completely cool before cutting into slices