Banana malt loaf bars

  • Serves 4

Packed full of nutrients and energy, these banana malt loaf bars are the perfect triathlon fuel

banana malt loaf bars

These Banana malt loaf bars make a nutrient-rich snack for the days leading up to race day, and indeed race day itself… and they don’t get stuck in your teeth like the shop-bought variety



  • Strong tea 100ml
  • dates 50g
  • Dried cherries 75g
  • Apricots 50g
  • Fiery dried ginger 25g
  • Sultanas 100g
  • Malt extract 150g, (plus extra for glaze)
  • Dark brown sugar 50g
  • Large eggs 2
  • Ripe bananas 2, mashed
  • Plain flour 250g
  • baking powder 1.5tsp
  • Bicarbonate of soda 1/2tsp
  • salt pinch
  • ground ginger 3tsp
  • ground cinnamon 1tsp


  • Step 1

    Pre-heat oven to 160°C. Grease and line a 20cm square baking tray with parchment paper. Roughly chop the dried fruit.

  • Step 2

    Brew the tea in a small bowl and add the dried fruit while still hot. Remove teabag.

  • Step 3

    Beat together the malt extract and sugar until pale and creamy, then beat in the eggs. Stir in the bananas, tea and fruit.

  • Step 4

    Combine the flour with the baking powder, bicarbonate of soda, ground ginger, cinnamon and salt. Fold into the wet mixture. When combined, transfer to baking dish and bake for 45-50mins.

  • Step 5

    While still warm, brush with more malt extract. Leave to cool in the tin.

Treat yourself - Warm in the microwave and pour over hot custard or add a scoop of vanilla ice cream.