Rum and bananas go so well together. This is a simple banana bread style treat that has no added sugar and a great Rummy richness.
250g pack stoned, ready-to-eat dates
2 small or 1 large banana (approx 140g in weight)
100g pecan, 85g roughly chopped, rest left whole
100g fine polenta
2 tsp mixed spice
2 tsp baking powder
3 tbsp Oak Infused Rum
2 egg whites
A few banana chips or sliced banana to decorate
Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and rum, and stir until combined.
Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining pecans and the banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.