Nice, but not too naughty
Date, banana & rum loaf
This fruity, crumbly loaf has loads of flavour but no added fat or sugar. What’s more, it can easily be made gluten-free.
■ Cuts into 10 ■ Prep 15 mins ■ Cook 1 hr VEGETARIAN FREEZABLE
flavourless oil, for the tin
250g stoned, ready-to-eat dates
2 small or 1 large banana (you need 140g)
100g pecans, 85g roughly chopped, remainder left whole
200g raisins
200g sultanas
100g fine polenta
2 tsp mixed spice
2 tsp baking powder (use gluten-free if you need to)
3 tbsp dark rum
2 egg whites
handful banana chips (optional)
1 tsp sugar (optional)
Heat the oven to 180C/160C fan/gas 4. Line a 900g loaf tin with nonstick baking parchment,
