This easy and delicious fruit loaf can be enjoyed toasted for breakfast, as part of a school lunchbox or even kept in the freezer for those unexpected guests!
Prep time: 15mins
Serves: 10 slices
250g ready to eat dates
2 small / 1 large banana
100g fine polenta
2 tsp mixed spice
2 tsp baking powder (gluten free)
Optional - banana chips and sugar to decorate
Heat oven to 180C/fan 160C/ gas 4. Line a 900g loaf tin with non-stick baking paper, can use a little oil to make it stick. Put the dates into a small pan with 200ml boiling water and simmer for 5mins.
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 puree and stir until combined.
Whisk the eggs and fold into the cake mix. Tip into the tin till full, then top with the remaining pecans and banana chips and sugar.
Bake for 1hr until golden and crusty and a skewer comes out clean. Let it stand and cool completely before cutting into slices.
Please visit the recipes section of our blog every week for more nutritious meals and food ideas. If you're looking for tips and useful advice on nutrition and dieting, or to sign up to one of our health and wellbeing workshops visit The Bubble and the Healthbox website.
(Inspired from BBC good food website by Jane Hornby)