Spicy banana fruit loaf
Apr 30, 1975 2:00pm- 3 hrs cooking
- Serves 12
Print
Ingredients
Spicy banana fruit loaf
- 40 gram butter
- 2 eggs
- 1 cup mashed overripe banana
- 1 cup (220g) dark brown sugar, firmly packed
- 1/2 cup (125ml) buttermilk
- 1/4 cup (90g) treacle
- 1/2 cup (95g) dark choc bits
- 1/2 cup (80g) sultanas
- 1/4 cup (45g) seeded prunes, finely chopped
- 1 cup (110g) walnuts, coarsely chopped
- 1 1/2 cup (225g) plain (all-purpose) flour
- 1 cup (150g) self-raising flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon each ground nutmeg, cinnamon and cloves
- 1 large_piece overripe banana (230g)
Method
Spicy banana fruit loaf
- 1Preheat oven to 160°C. Grease 14cm x 23cm (5½-inch x 9¼-inch) loaf pan; line base and sides with baking paper.
- 2Melt butter; cool. Lightly beat eggs in large bowl, stir in butter, mashed banana, sugar, buttermilk and treacle. Stir in choc bits, sultanas, prunes and half the nuts; stir in sifted flours, soda and spices.
- 3Spread mixture into pan; cover pan with greased pleated foil. Bake 1 hour.
- 4Meanwhile, slice banana thinly on an angle. Remove foil from loaf; top loaf with banana, sprinkle with remaining nuts. Bake loaf about 1½ hours. Stand loaf in pan 10 minutes, before turning, top-side up, onto wire rack to cool.
Notes
You will need about 3 large overripe bananas for this recipe; mash 2 of them for enough mashed banana.