Banana and Date Sponge

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Sponge cake for an afternoon snack! A new recipe sent in by Anabel for the Gluten-Free Delicacies competition in cooperation with the Associació de Celíacs de Catalunya which, as you will remember, takes place on 26th October. Give this recipe a try – it’s very simple to make and perfect for breakfast or an afternoon snack.


  • 1 cup of gluten-free flour (about 150 - 200 g)
  • 3 ripe bananas (medium)
  • 2 eggs
  • 1/2 cup of olive oil
  • 1/2 cup of brown cane sugar
  • 1 teaspoonful of baking soda
  • 1/4 teaspoonful of salt
  • 1/2 glass of Amandín Organic Rice Drink
  • 3-4 large dates
  • 1 handful of finely-chopped walnuts


Step 1

Mash the bananas up thoroughly in a large bowl. Mix them with the beaten eggs, the oil, the sugar, the walnuts and the rice drink. Set aside.

Step 2

In another bowl, mix the flour thoroughly with the baking soda, the salt and the chopped dates (so that the dates are coated in the flour).

Step 3

Add the bowl of flour to the other one and stir until it is all mixed together well.

Step 4

Grease an oven dish with a little oil and pour the mixture into it. Bake at 170º for 50-60 minutes. Leave to cool and it’s ready to serve.


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