2 small or 1 large bananas (140g/5oz in weight)
100g fine polenta
100ml syrup mixture*
2 tsp mixed spice
2 tsp baking powder (use gluten-free)
3 tbsp dark rum
2 egg whites
a few banana chips and 1 tsp sugar (optional), to decorate
*Add 3 tbsp brown sugar to 100ml water
Heat oven to 180C/fan 160C/gas 4. Line a 900g/2lb loaf tin with non-stick baking paper, using a little oil to make it stick. Put the bananas and 100ml of the syrup liquid and whizz until smooth.
Mix the sultanas, polenta, spice and baking powder in a bowl, then add the banana purée and rum, and stir until combined.
Whisk the egg whites to soft peaks and fold into the cake mix. Tip into the tin (it will be quite full), then top with the remaining banana chips and sugar, if using. Bake for 1 hr until golden and crusty and a skewer comes out clean. Cool completely before cutting into slices.
310 kcalories, protein 5g, carbohydrate 57g, fat 8 g, saturated fat 1g, fibre 3g, sugar 49g, salt 0.39 g
Recipe adapted from: Good Food