Banana rum fruit loaf

Gluten-free and dairy-free. No added sugar.

Ingredients

250 g	Pitted dates (Main)
200 ml	Boiling water
2 medium	Bananas, (150g) (Main)
⅔ cup	Chopped walnuts, (85g) (Main)
1 ⅓ cups	Sultanas, (200g)
1 ⅓ cups	Craisins, (200g)
⅔ cup	Fine polenta, (100g)
2 tsp	Ground cinnamon
1 tsp	Baking powder
3 Tbsp	Dark rum (Main)
2	egg, beaten until fluffy

Topping

8	Walnut halves (Main)
8	Banana chips

Directions

1. Preheat the oven to 180°C. Line a 24cm x 14cm loaf pan with baking paper.
2. 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.
3. 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.
4. 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.
5. Cool. Wrap in foil and store for 1 day before slicing.

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