Banana Polenta Loaf Cake

Sweets & Desserts

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.

90 mins
Ingredients List for people
  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
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4 Comment(s)
Louise Edgecombe (not verified)

Absolutely delicious. Thanks for the recipe. I used dried figs and apricots as I only had a few dried dates. Also substituted the pecans for dry roasted almonds.
This will be a regular bake in our house!

Anonymous (not verified)

I am trying this for the first time. I cooked the polenta because it didn’t say whether to use cooked or uncooked polenta. Once cooked 100g seemed like a tiny amount so I now am thinking I should have uncooked polenta.... please can you let me know. I wonder how it will turn out!

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