Banana Fruit Loaf
Written by McDonald, T. | Date 13th of May 2024
This is a bit of a combination between a fruit loaf and banana bread. I love this bread so much and make it all the time. It is great at any time of day as a snack or even as a dessert. It is easy to make and keeps for a week or more in the fridge.
Notes
- I used stevia to reduce the calories.
- Make sure you use really ripe bananas.
- Most recipes will tell you to mash with a folk; however, I use a masher, it's much quicker.
Ingredients
- 3–4 very ripe bananas, mashed (about 400 g – 500 g peeled)
- 1 tbsp of caster sugar or stevia
- 150g of plain flour
- 150g of strong wholemeal flour
- 100g sultanas soaked in water
- 6 chopped figs
- 1 tsp ground mixed spice
- 1 tsp ground sweet cinnamon
- 1.5 tsp baking powder
- 1 tsp of bicarbonate of soda
- 1 tbsp of vegetable oil
- 1 tbsp of distilled vinegar
- 120 ml of water
Apparatus
- H 6 cm x W 11 cm x D 21 cm loaf tin
- Large mixing bowl
- Wooden spoon
- Measuring spoons
- Spatula
Method
- Peel the bananas, break them up into small pieces and put in a bowl. Mash the bananas.
- Weigh
out both the flours in a large mixing bowl. Add the baking powder,
sugar and spices. Mix with a wooden spoon. Add the oil.
- Add the water and combine into a shaggy dough with a wooden spoon.
- Add the soaked sultanas and chopped figs and mix.
- Add the mashed banana and mix.
- Preheat the oven to 170 °C and grease the tin.
- Place on the lower middle shelf of the oven and bake for about 55 – 60 mins.
- When ready, test with a cake tester. If the cake tester is clean, leave to cool for about 10 minutes before turning out onto a cooling rack. Leave to cool completely, about 40 minutes.
Break banana into small pieces. |
Mash the banana. |
Mix in the raisins and mashed banana. |
Pour into a greased small loaf tin. |
Results
I hope that you liked this blog and if you do try this recipe, please
let me know how you got on and what it turned out like. You can leave a
comment in the comments below.
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