Nutritional facts / serving
- Kcal 371
- Protein 9g
- Carbs 65g
- Fat 8g
How to make this recipe
250g pack stoned, ready-to-eat dates
2 small or 1 large bananas
100g pecans, 85g roughly chopped, rest left whole
100g fine polenta
2 tsp cinnamon
2 tsp. baking powder
2 egg whites
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
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.
Athlete profile Jonathan and Alistair Brownlee
In the Rio Olympics Alistair Brownlee became the first athlete to win successive Olympic gold medals in the triathlon after successfully defending his title won in the London Games. His victory gave Team GB its 20th gold medal of the Rio Games. Alistair strolled over the line six seconds ahead of his brother, Jonny, who took silver.
Triathlete Alistair Brownlee took the sport mainstream when he powered home to win gold in front of...
Find out more about Jonathan and Alistair Brownlee