These Banana malt loaf bars make a nutrient-rich snack for the days leading up to race day, and indeed race day itself\u2026 and they don\u2019t get stuck in your teeth like the shop-bought variety<\/strong><\/p>

4900<\/span> <\/li>
Total time<\/span> 17 minutes <\/span> <\/li>
Prep time<\/span> 5 minutes <\/span> <\/li>
Cook time<\/span> 12 minutes <\/span> <\/li> <\/ul><\/div>

Ingredients<\/h3>
Strong tea 100ml <\/li>
dates 50g <\/li>
Dried cherries 75g <\/li>
Apricots 50g <\/li>
Fiery dried ginger 25g <\/li>
Sultanas 100g <\/li>
Malt extract 150g, (plus extra for glaze) <\/li>
Dark brown sugar 50g <\/li>
Large eggs 2 <\/li>
Ripe bananas 2, mashed <\/li>
Plain flour 250g <\/li>
baking powder 1.5tsp <\/li>
Bicarbonate of soda 1\/2tsp <\/li>
salt, pinch <\/li>
ground ginger 3tsp <\/li>
ground cinnamon 1tsp <\/li> <\/ul><\/div>

Method<\/h3>

Step 1<\/p>

Pre-heat oven to 160\u00b0C. Grease and line a 20cm square baking tray with parchment paper. Roughly chop the dried fruit.<\/p> <\/div>
Step 2<\/p>

Brew the tea in a small bowl and add the dried fruit while still hot. Remove teabag.<\/p> <\/div>
Step 3<\/p>

Beat together the malt extract and sugar until pale and creamy, then beat in the eggs. Stir in the bananas, tea and fruit.<\/p> <\/div>
Step 4<\/p>

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.<\/p> <\/div>
Step 5<\/p>

While still warm, brush with more malt extract. Leave to cool in the tin.<\/p> <\/div> <\/li> <\/ul><\/div>

Treat yourself<\/strong> – Warm in the microwave and pour over hot custard or add a scoop of vanilla ice cream.<\/p> <\/div> <\/div><\/body><\/html>\n
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