Nutritional facts / serving

  • Kcal 371
  • Protein 9g
  • Carbs 65g
  • Fat 8g

How to make this recipe

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

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

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.

Directions