Recipe

Spicy banana fruit loaf

Apr 30, 1975 2:00pm
  • 3 hrs cooking
  • Serves 12
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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
  • 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.

Notes

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

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