Oh, I can add to this, although maybe not as healthy as V's

Pre or post ride nutrition, you choose. This one is so simple even Steve 01 could make it, just make sure the tin doesn't explode:

This is arguably the best dessert in the world! A delicious layer of thick caramel on a biscuit base, topped with bananas and cream.

Serves 8-10
Preparation time: 20 minutes
Chilling time: 1½ hours

Ingredients Method
For the base:
100g (3½oz) butter, melted
250g (9oz) digestive biscuits

For the caramel:
1 or 2 397g can Carnation Condensed Milk

Topping:
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, for dusting

You will also need:
20cm (8”) loose-bottomed cake tin, greased and based lined
To make the base, process the biscuits until like fine crumbs then tip into a bowl. Stir in the melted butter. Press the mixture into the base and 4cm (1½in) up the sides of the tin. Chill the base while you make the filling.

To make the filling: stick the tin, unopened, in a pot of water and bring it to a slow boil. Now just keep the water on a slow boil for 2 hrs, turning the tin occassionaly. Make sure the pot doesn't boil dry and that there is always water above the tin. Remove the tin from pot and let cool. When it is still warm but not hot, open the tin and spread the contents of the can over the biscuit base, cool, and then leave to chill for about 1 hour, until firm.

To serve, remove the pie from the tin and place on a serving plate. Slice the bananas; fold half of them into the softly whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with the cocoa.

Let there be light