Pecan, Date and Banana Loaf

Ingredients:

250g stoned dates

2 small bananas

100g Pecans (roughly chopped) save some for decoration

200g Raisins

200g Sultanas

100g Fine Polenta

2 tsp Mixed spice

2 tsp baking powder

3 tbsp fruit juice

2 egg whites

Method:

Heat oven to 180C/gas4.

Line a 2lb loaf tin with non-stick paper

Put the dates into a small pan with 200ml boiling water and simmer for 5 mins.

Drain the liquid into a jug, put the dates into a blender.

Add the bananas and 100ml of date liquid to the blended dates.

Mix the nuts, dried fruit, polenta, spice and baking powder in a seperate bowl.

Add the date puree and fruit juice. Stir to combine.

Whisk the egg whites to soft peaks and fold into the cake mixture.

Pop it all into the tin and top with pecans if you wish.

Bake for 1hr.

Cut into slices and enjoy!