These Banana malt loaf bars make a nutrient-rich snack for the days leading up to race day, and indeed race day itself… and they don’t get stuck in your teeth like the shop-bought variety
- 4900
- Total time 17 minutes
- Prep time 5 minutes
- Cook time 12 minutes
Ingredients
- Strong tea 100ml
- dates 50g
- Dried cherries 75g
- Apricots 50g
- Fiery dried ginger 25g
- Sultanas 100g
- Malt extract 150g, (plus extra for glaze)
- Dark brown sugar 50g
- Large eggs 2
- Ripe bananas 2, mashed
- Plain flour 250g
- baking powder 1.5tsp
- Bicarbonate of soda 1/2tsp
- salt, pinch
- ground ginger 3tsp
- ground cinnamon 1tsp
Method
-
Step 1
Pre-heat oven to 160°C. Grease and line a 20cm square baking tray with parchment paper. Roughly chop the dried fruit.
Step 2
Brew the tea in a small bowl and add the dried fruit while still hot. Remove teabag.
Step 3
Beat together the malt extract and sugar until pale and creamy, then beat in the eggs. Stir in the bananas, tea and fruit.
Step 4
Combine the flour with the baking powder, bicarbonate of soda, ground ginger, cinnamon and salt. Fold into the wet mixture. When combined, transfer to baking dish and bake for 45-50mins.
Step 5
While still warm, brush with more malt extract. Leave to cool in the tin.
Treat yourself – Warm in the microwave and pour over hot custard or add a scoop of vanilla ice cream.