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


  • 100ml strong tea
  • 50g dates
  • 75g dried cherries
  • 50g apricots
  • 25g fiery dried ginger
  • 100g sultanas
  • 150g malt extract (plus extra for glaze)
  • 150g dark brown sugar
  • 2 large eggs
  • 2 ripe bananas mashed
  • 250g plain flour
  • 1 ½tsp baking powder
  • ½tsp bicarbonate of soda
  • salt pinch
  • 3tbsp ground ginger
  • 1tbsp ground cinnamon


  • 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.


Kate PercySports nutrition cook and author

Sports nutrition cook and keen amateur athlete Kate Percy set up the #GoFaster campaign in 2009 and, following the publication of several sports nutrition books, now produces a range of all-natural energy balls, Go Bites (