Recipe by CNZ Ambassador Jan Bilton
Ingredients
250 g Pitted dates
200 ml Boiling water
2 medium Bananas, (150g)
⅔ cup Chopped walnuts, (85g)
1⅓ cups Sultanas, (200g)
1⅓ cups Craisins, (200g)
⅔ cup Fine polenta, (100g)
2 tsp Ground cinnamon
1 tsp Baking powder
3 Tbsp Dark rum
2 egg, beaten until fluffy
Topping
8 Walnut halves
8 Banana chips
Directions
- Preheat the oven to 180°C. Line a 24cm x 14cm loaf pan with baking paper.
- Place the dates in a saucepan and add the boiling water. Simmer gently until softened, about 4 minutes. Cool a little then place the dates and liquid in a food processor.
- Add the bananas. Mix until smooth.
- Combine the walnuts, sultanas, craisins, polenta, cinnamon and baking powder in a large bowl. Add the banana combo together with the rum. Stir in the eggs until well mixed.
- Pour into the loaf pan. Top with the walnut halves and banana chips. Bake for 45 minutes or until a skewer inserted in the centre comes out clean.
- Cool. Wrap in foil and store for 1 day before slicing.
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