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Gluten-Free Fudgey Banana and Date Loaf

Indulgently gooey, fudgey, and chewy, this moreish loaf cake from the Dairy Diary is a real showstopper. Serve warm with a good smothering of butter for an extra decadent slice.

Top tips from the Dairy Diary:

  • When checking it’s cooked, ignore any melted fudge on skewer, only check for cake mixture.
  • Use standard self-raising flour if preferred.
  • For convenience, buy ready-chopped dates.

  • Preparation time: 40 min(s)
  • Cooking time: 1 hr 20 mins
  • Servings: 8

How to make

  1. Preheat oven to 180°C/ 160° fan/ Gas 4. Grease and line a large loaf tin.
  2. Add dates, bicarbonate of soda and milk to a pan and bring just to the boil, stirring. Remove from the heat and leave to cool.
  3. In a mixing bowl, rub butter into flour until it resembles breadcrumbs.
  4. Stir in fudge or toffee pieces, then mix in bananas, egg and date mixture.
  5. Spoon into prepared tin and bake for 1 – 1 ¼ hours until firm and a skewer comes out clean. Leave to cool for 5 minutes, then turn out onto a wire rack to cool completely.
  6. Spread with butter if desired, and serve.

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