Date, Macadamia and Banana breakfast loaf

Cook Time:

60 minutes

Serves:

2 - 3 people for 2 - 3 days

Date, Macadamia and Banana breakfast loaf

250 g pack of dates with the stones removed
1 large banana
100 g pecans (or macadamia nuts)
200 g raisins
200 g sultanas
100 g fine polenta or maize flour
2 Tsp baking powder
1 Tsp powdered cinnamon (equates to roughly one cinnamon stick, which you should break up into a pan and dry roast for a minute or so before crushing in a spice grinder)
2 egg whites

Pre-heat your oven to 180 degrees Celsius and line a bread loaf tin with baking paper. Fill a small pan with 200 millilitres of water, chop and add the dates, bring to the boil and simmer for 5 minutes. Put the mix into a food blender, chop the bananas and add these then blitz until it forms a smooth paste.

In a bowl, mix together the polenta, dried fruit (raisins etc.), cinnamon and baking powder. Now put the pecans or macadamia nuts on a chopping board and roughly chop into larger pieces, adding this to the bowl with the dried fruit, finally adding the banana/date paste.

In a separate bowl, whisk the egg whites into soft thick white peaks and then fold this into the bowl with the other ingredients. Once done, pour the mix into the lined bread tin and bake for approximately one hour. If you push a wooden skewer into the loaf, it should come out easily without any of the loaf sticking to it to be ready.