Skip to main content

Delicious Banana Loaf

Nutritional Facts

Per serving

  • Kcal

    371

  • Protein

    9g

  • Carbs

    65g

  • Fat

    8g
Banana loaf

The polenta, bananas and dates provide a mixture of fast and slow release carbohydrates which help to replenish energy stores after training.

The dates, raisins and sultanas contain iron to help boost the development of red blood cells which aid endurance.

Benefits: Recover in-between sessions.

Ingredients: Serves 8

  • 250g pack stoned, ready-to-eat dates
  • 2 small or 1 large bananas
  • 100g pecans
  • 85g roughly chopped, rest left whole
  • 200g raisins
  • 200g sultanas
  • 100g fine polenta
  • 2 tsp cinnamon
  • 2 tsp. baking powder
  • 2 egg whites

Directions

Heat oven to 160⁰C. Line a 900g loaf tin with non-stick baking paper, using a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 20 mins.

Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth.

Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the date purée and stir until combined.

Whisk the egg whites to soft peaks and fold into the cake mix.

Tip into the tin (it will be quite full).

Bake for 1 hour until golden and crusty and a skewer comes out clean.

Let it cool completely before cutting into slices.

The polenta, bananas and dates provide a mixture of fast and slow release carbohydrates which help to replenish energy stores after training. The dates, raisins and sultanas contain iron to help boost the development of red blood cells which aid endurance.