, Use a conventional 20 x 13cm tin or a muffin tin.
 Boil 200ml of water in a small pot. Add the dates and let them boil for 5 minutes. Drain the dates and save the sweet liquid in a cup., Add them to a food processor or blender with 100ml of the date liquid. Blend until completely smooth.
 Place the nuts, dried fruit, flour, spices and baking powder in a mixing bowl and stir until combined. Add the date and banana puree as well as the rum. Stir until the mixture has the consistency of batter.
 Beat them into the batter one at a time until just combined with the loaf batter.
 Use the back of the spoon to smooth the top of the batter.
 The loaf is ready when a toothpick poked into the center comes out clean, and the top is golden brown.
 Cut it into slices and serve with tea.
Preheat the oven to fan 180C/fan 160C/gas 4.

,
Butter a loaf tin.
Soften the dates.
Blend the dates with the bananas.
Mix up the batter.
Fold in the eggs.
Spoon the batter into the tin.
Bake the loaf for 1 hour.
Cool the loaf before serving.
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