I adore banana loaf, not just because is its really easy to make, uses up old bananas and is a very forgiving recipe but because it tastes delicious.
Elsewhere on the blog I have a no added sugar recipe which I’ve been making for years but I was doing my usual root through my larder trying to get a sweet fix and didn’t have everything I needed so decided to adapt it to make the below recipe…
- 100g softened butter or spread, plus a little extra for greasing
- 140g caster sugar
- 1 beaten egg
- 225g self raising flour
- 1 tsp baking powder
- 50g any dried fruit- chopped off needed (I have used dried apricots, prunes, dates or mixed dried fruit all with great results)
- 4 very ripe bananas
- 100g chopped pecans (you can use walnuts too)
- 50ml milk
- sprinkling of demerara sugar
- Heat oven to 180C/160C fan/gas 4.
- Grease a large loaf tin then line the base and sides with greased baking parchment, leaving wings either side to help you lift out later.
- In a bowl, mix together the butter, sugar, milk and egg, then gradually add in flour and baking powder.
- Peel and squidge the bananas, prepare the dried fruit and chop up the pecans, adding everything onto the top of your batter as you go.
- When everything has been added fold the cake mix but do not over-combine
- Pour the cake mix into the tin and bake for 50 minutes then take out and sprinkle demerara sugar – returning to the oven for a further 10 minutes.
- The cake should be done now – if a skewer comes out clean you are good to go.
- Allow the cake to cool on a wire rack before lifting our of the loaf tin with your baking paper wings.