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.
Ingredients List for people
Units:
- 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
Instructions
- Preheat the oven to 160 C and line a loaf tin with baking paper
- Place the dates in a saucepan with the boiling water and simmer for 20 minutes
- Drain the liquid into a jug and set to one side.
- Put the dates into a food processor, alongside the bananas and 100ml of date liquid and whizz until smooth.
- Mix the nuts, dried fruit, polenta, cinnamon and baking powder in a bowl.
- Add the date puree and stir until combined.
- Whisk the egg whites to soft peaks and fold into the cake mix.
- Tip the mixture into the tin and bake for 1 hour.
- Leave to stand for 10 minutes in the tin and wait until completely cool before cutting into slices
View comments4 Comment(s)
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!
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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Great to hear Louise :)