Rum, bananas, dates and walnuts really are a heavenly combination, especially in the form of this easy to make but incredibly delicious loaf. This is made using Red Leg Spiced Rum for an extra kick. Top with a simple but divine dairy-free ‘ice cream’. This really makes an ideal boozy summer dessert to enjoy outdoors in the garden!
Spiced Banana, Date, Rum and Walnut Loaf With Vanilla Rum Cream
- For the Loaf
- 200g dates, stoned
- 2 large bananas
- 1 egg
- 3 tbsp Red Leg Spiced Rum
- 100g oat flour
- 100g instant polenta
- 75g coconut or brown sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 75g walnut pieces
- For the Nice Cream
- 4 frozen bananas
- 2 tbsp almond milk
- 2 tbsp date nectar or maple syrup
- 2 tbsp Red Leg Spiced Rum
- 1/2 tsp vanilla powder or paste; or 1 tsp of vanilla extract
For the loaf: Preheat the oven to 180 degrees C and grease and line a loaf tin.
Put the dates in a pan with 150ml of boiling water and simmer for 5 minutes until softened. Leave to fully cool, then place in your Ninja Kitchen Nutri Ninja and blend on a high speed for 1 minute until smooth.
Add in the rest of the ingredients (other than the walnuts) and whizz up again until you have quite a thick batter. Fold in the walnuts.
Spoon into the tin and bake for 45 minutes until golden and firm. Leave to cool in the tin then place on a chopping board.
When ready to serve, place the frozen bananas into your Ninja Kitchen Nutri Ninja along with the other ingredients for the nice cream and whizz up for a good few minutes to form an ice cream consistency.
Slice the loaf into 8 and place 1 or 2 pieces in a bowl or on a plate. Serve with some scoops of the nice cream and extra date nectar/ maple syrup, to drizzle. Enjoy!