Nice, but not too naughty

These slimmed-down bakes will satisfy your sweet tooth without sabotaging all those good intentions

Date, banana & rum loaf

This fruity, crumbly loaf has loads of flavour but no added fat or sugar. What's more, it can easily be made gluten-free.

Cuts into 10 - Prep 15 mins

Cook 1 hr VEGETARIAN FREEZABLE

flavourless oil, for the tin

250g stoned, ready-to-eat dates

2 small or 1 large banana (you need 140g)

100g pecans, 85g roughly chopped, remainder left whole

200g raisins

200g sultanas

100g fine polenta

2 tsp mixed spice

2 tsp baking powder (use glutenfree if you need to

) 3 tbsp dark rum

2 egg whites handful banana chips (optional)

1 tsp sugar (optional)

1 Heat the oven to 180C/160C fan/ gas 4. Line a 900g loaf tin with nonstick baking parchment, using a little oil to make it stick. Put the dates in a small pan with 200ml boiling water and simmer for 5 mins. Drain the liquid into a jug, then put the dates into a food processor. Add the bananas and 100ml of the date liquid and whizz until smooth. Mix the nuts, dried fruit, polenta, spice and baking powder in a bowl, then add the banana date purée and rum, and stir until combined.

2 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 pecans and the 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.

PER SERVING 310 kcals, fat 8g, saturates 1g, carbs 57g, sugars 49g, fibre 3g, protein 5g, salt 0.4g

Mango & passion fruit roulade

Whisked sponges are famously low in fat - especially if you use yogurt instead of cream in the filling.

Cuts into 10 Prep 20 mins Cook 12-15 mins VEGETARIAN FREEZABLE sponge only

flavourless oil, for the tin

3 eggs

85g golden caster sugar, plus 1 tbsp