Name: Spicy banana fruit loaf
Cook time: 180 min
Total time: 180 min
Yield: 12
Ingredients: 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)

Ingredients

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

1.Preheat oven to 160°C. Grease 14cm x 23cm (5½-inch x 9¼-inch) loaf pan; line base and sides with baking paper.

2.Melt 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.

3.Spread mixture into pan; cover pan with greased pleated foil. Bake 1 hour.

4.Meanwhile, 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.

You will need about 3 large overripe bananas for this recipe; mash 2 of them for enough mashed banana.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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