Meg's Bicycling Banana Bread

Ingredients

  • 200g Chopped dates
  • 200g Bananas
  • 75g Halved pecans
  • 200g Sultanas
  • 75g Currants
  • 75g Raisins
  • 100g Fine corn meal
  • 2 tsp Baking powder
  • 2 tsp Mixed spice
  • 2 tsp Egg replacer

Method

  1. Boil the dates in half a pint of water, allowing the rice flour to create a nice, thick stodge
  2. Blend this with the bananas, until smooth
  3. Crush 50g of the pecans and stir into the cornmeal along with the dried fruits, and spices
  4. Stir the banana and date blend into the dry mix to form a doughy consistency
  5. Whisk the egg replacer into the specified quantity of water as per the instructions for egg white substitution and fold into the mix
  6. Press into a greased and lined baking tin, arranging the reserved pecan halves and slices of banana on top
  7. Cook for up to an hour on a low heat until a skewer comes clean from the middle
  8. This slices better if you refrigerate it before cutting but can also be enjoyed warm

Cooking Temperature: 180 degrees

Cooking Time: 60 Minutes

Serves: 20

Keeps For: 5 days (refrigerated)

Tips and Comments

  • See Not Eggs for details of egg replacement
  • Check your baking powder is gluten free if this is an issue for you, and that the dates are rolled in rice flour only!
  • Wrap individual slices in greaseproof paper and squish into an easily accessible pocket to fuel you through mega bike rides
  • Serve with sliced pineapple and coconut yoghurt for a more sedentary treat