Fruity, filling and easy to wrap up and slip in your bag just in case.
Ingredients
- 175 g Stoned dates
- 100 ml Water
- 1 Egg
- 225 g Self-raising wholemeal flour
- 1 tsp Ground mixed spice
- 450 g Peeled, ripe bananas
- 100 g Chopped walnuts
Instructions
- Grease and line a 2lb loaf tin (or in my case, squirt Fry Light on the inside of a silicon one).
- Simmer dates and water until dates are soft and blitz to a paste. Cool slightly before beating in the egg.
- Mix the flour and spice and mash the bananas until smooth. Mix everything together then stir in the walnuts.
- Put in the tin, cover with foil and bake at 180 Degrees C (350F, Gas 4) for about an hour, or until a skewer comes out clean: remove foil for last 15 minutes if you want it browned.
- Cool and cut into 10 (c230cal) slices, wrap and freeze.
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