Fruity banana bread
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 8
- Dietary
- Nut-freeVegetarian
If you're more than a one-fruit person, add extra raisins, currants or sultanas to this chunky banana loaf.
Ingredients
- 225g/8oz self-raising flour
- 100g/4oz butter
- 150g/5oz caster sugar
- 450g/1lb very ripe bananas (the softer the better), peeled and mashed
- ½ tsp salt
- 2 eggs
- 175g/6oz dried mixed fruit
Method
Pre-heat the oven to 180C/350F/Gas 4.
Mix all the of the ingredients except the dried fruit together. You can do this in a food processor or by hand in a mixing bowl.
When the ingredients are all thoroughly combined, fold in the dried fruit.
Spoon the batter mixture into a 1kg/2lb non-stick loaf tin, spread it out evenly and bake it for one and a half hours.
When the banana bread has risen, golden-brown on top and cooked through, remove it from the oven and set aside to cool on a wire rack. Slice before serving.
Recipe tips
Oven temperatures and tin sizes vary so the banana bread may not need the full one and a half hours to cook through. Check the progress of the banana bread regularly to make sure it is not burning. If the top of the loaf is browning too quickly, cover the loaf with aluminium foil and continue cooking until a skewer pushed into the centre of the loaf comes out clean.
Try this classic recipe if you're looking for a plain banana bread without the dried fruit.
