Banana Polenta Loaf


  • 250g dates (pitted)
  • 200mL water (boiled)
  • 2 bananas
  • 100g pecans (and/or almonds or walnuts) 85g roughly chopped, the rest left whole
  • 200g raisins/sultanas/cranberries in whatever combination you prefer
  • 100g fine polenta
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 2 egg whites (vegan alternative is 2 flax eggs, i.e. 2 tablespoons ground flaxseed/linseed plus 2 tablespoons water)


  1. Preheat the oven to 160°C and line a loaf tin with baking paper.
  2. Soak the polenta in water for 30 minutes. Drain and strain before including into mixture.
  3. If using flax "eggs", soak 3 tablespoons ground flaxseed in same amount of water for at least 15 minutes.
  4. Place the dates in a saucepan with the boiling water and simmer for 20 minutes until you almost have a syrup.
  5. Put the dates into a food processor, alongside the bananas and 100mL of date liquid and whizz until smooth.
  6. Mix the nuts, dried fruit, polenta, cinnamon and baking powder in a bowl.
  7. Add the date and banana puree, and stir until combined.
  8. If using eggs, whisk the egg whites to soft peaks and fold into the cake mix. Otherwise just add the vegan alternative.
  9. Tip the mixture into the tin and bake for about 1 hour.
  10. Leave to stand for 10 minutes in the tin and wait until completely cool before cutting into slices.

based on: Banana Polenta Loaf Cake at Overcoming MS