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Spiced banana and mixed fruit loaf recipe

Spiced banana and mixed fruit loaf recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake
  • Banana bread

A revised version of the banana loaf with plenty of added spices and best made with those over-ripe bruised bananas you're always afraid to eat left in the fruit bowl! Ripe bananas will not do!


Lancashire, England, UK

98 people made this

IngredientsServes: 8

  • 110g butter
  • 110g caster sugar
  • 2 eggs
  • 4 over-ripe bananas
  • 1 teaspoon ground mixed spice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon bicarbonate of soda or baking powder
  • 1 teaspoon ground cinnamon
  • 225g self-raising flour
  • 160g dried mixed fruit

MethodPrep:30min ›Cook:45min ›Extra time:45min cooling › Ready in:2hr

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix together the butter and sugar until smooth. Add the beaten eggs.
  3. Mash 3 of the bananas and chop up one banana, add to the butter and egg mixture and mix.
  4. Add the mixed spice, ground ginger, bicarbonate of soda or baking powder and cinnamon to the mix. Stir in well.
  5. Sift the flour into the mixture and then add the mixed fruit.Mix in well. Pour the mix into a silicone loaf tin.
  6. Bake in the oven until the loaf is browned, about 45 minutes. If the loaf seems too soft, bake for longer.

Tip

Use a silicone loaf tin to cook the loaf in. It allows the cake to expand and rise and the cake won't get stuck inside the case.

Recently viewed

Reviews & ratingsAverage global rating:(6)

Reviews in English (5)

I really liked this, simple and easy to follow. That said I rarely follow a recipe so I added a bit more spice, a few handfuls of walnuts and some smashed up 70% chocolate bar. Delicious!This is a vey moist recipe and would make a nice pudding while still warm (although allow a few mins for it to set before cutting into it) served with custard and/or a little drop of cream.-28 Jan 2014

A good recipe but I think improved by doubling up on the spices, not using the bi-carb as you are using S.R. flour and putting in two smaller loaf tins .-25 Sep 2012

I put my own spin in on this delicious cake by adding chopped ruffle chocolates. (Dark chocolate covered coconut ice peices too). It just needed an extra few minutes in my oven on slightly lower setting. So tasty, it didn't last very long!-18 Mar 2018


Recipe Summary

  • ½ cup butter, softened
  • 1 cup packed light brown sugar
  • ½ cup white sugar
  • 1 ¼ teaspoons ground allspice
  • ½ teaspoon ground nutmeg
  • 2 eggs
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • ¾ cup rolled oats
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup sour cream
  • 1 cup mashed bananas

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

Combine flour, oats, baking soda, baking powder and salt in a medium size bowl.

In a large bowl, cream the butter or margarine. Add brown sugar, sugar, allspice and nutmeg beat until light and fluffy. Mix in eggs and vanilla extract. Add 1/3 of the dry ingredients to the butter mixture mix well. Add the sour cream mix well. Add another 1/3 of the dry ingredients mix well. Add half of the bananas mix well. Repeat with remaining 1/3 of the dry ingredients and remaining bananas. Pour batter into prepared pans.

Bake until cake tests done, about 30 minutes. Let it cool in the pan for 5 minutes, and then turn onto wire rack to cool. Frost with Allspice Cream Cheese Frosting.


How To Make Spiced Banana Nut Bread

Start by greasing a standard loaf pan and lining it with parchment paper. Preheat the oven to 350F. Continue by preparing your “buttermilk” by mixing the apple cider vinegar and plant based milk, then setting aside to curdle for 10 minutes. While that sits, mix your flax seeds and aquafaba and set aside to sit for 5 minutes until thickened. Next, combine all of your dry ingredients and whisk together until no clumps remain. Combine the rest of the wet ingredients (mashed banana, oil, maple syrup, vanilla, flax egg) with the curdled buttermilk and whisk together to combine. Add all of the wet ingredients and any add-ins to the dry ingredients and use a spatula to mix until just combined. Pour the batter into a baking pan and bake at 350F for 50-55 minutes. Let cool at room temp in the pan for at least 30 minutes, then transfer to the fridge for another 1-2 hours before slicing. Enjoy!

  • Mix plant based milk and vinegar. Set aside for 10 minutes.
  • Mix flaxseed and aquafaba and let sit for 5 minutes.
  • Whisk together all dry ingredients in a large bowl.
  • Add maple syrup, mashed banana, oil, vanilla, buttermilk, flax egg, pecans and any other add-ins to the dry ingredients.
  • Use a spatula to combine all ingredients.
  • Pour into loaf pan and bake at 350F for 50-55 minutes.
  • Let cool for 30 minutes at room temp and 1-2 hours in the fridge before slicing and serving.

Preheat your oven to 150C/140C Fan / 300F and grease and line a 2lb loaf tin with baking/parchment paper.

Mix everything together

Get your kids to measure out all the ingredients (except the fruit) in turn and add them to a large mixing bowl or freestanding mixer.

Weigh the flour into a small bowl then pout it into your mixing bowl. If you’re baking with more than one child this is a good opportunity for them to take turns.

Do the same with the sugar.

Add the baking powder. Make sure your kids level off the spoon before adding it to the mixing bowl.

Add the butter. If it’s not soft enough (we never remember to take ours out of the fridge in advance!) pop it in the microwave for a few seconds, just to make it easier to mix. Don’t melt it.

Get your kids to crack the eggs into a small bowl before putting it in in the mixing bowl. Cracking them in a small bowl first makes it easier to get any rogue shell out which often happens with young children!

Finally add the milk and mix everything together. You can use the k paddle of your free-standing mixer, a hand held mixer or just some wooden spoons to do this. If you need to, scrape down the sides of the bowl with a spatula to ensure everything gets mixed in.

Add the mixed fruit

Weigh the mixed fruit and add it to your bowl. Mix it in with wooden spoons or a spatula.

Bake the fruit loaf

Pour the fruit loaf batter into your prepared loaf tin.

Bake it in the oven for 1 hour – 1 hour 15 minutes. It’s ready when a metal skewer, sharp knife or toothpick inserted into the middle comes out clean.

If it starts to brown on top too much before it’s fully baked, cover it the top with some tin foil.

Remove the fruit loaf from the oven and leave it to cool in the tin before removing it from the tin and leaving it to cool completely on a wire rack.


USE RIPE BANANAS

This recipe uses really ripe bananas which contribute to the sweetness of the baked loaf. So try to make use of those first.

Desiccated coconut is also added to give it a bit of texture and you could throw in a few walnuts if you like.

The walnuts are totally optional. I have left it out of the recipe many times simply because I didn’t have any. Either with or without walnuts, it tastes great.


Low Carb 90 Second Spiced Fruit Bread

You may have seen the recent recipe for a 90 second seed bread recipe, which was a resounding success. As a further development to this recipe, I’m extremely excited to share this fruit loaf/muffin recipe with you. I’m not sure if you have ever tried a fruit and spice English muffin but it’s what I have tried to emulate in this Low Carb 90 Second Spiced Fruit Bread recipe. I am really ecstatic with the end result and had no idea that this recipe would turn out as well as it did. The flavours and the texture of the bread is spot on and I think you are going to absolutely love it. Who would have thought that you could have spiced fruit loaf on a low carb or keto diet? One whole serve has only 2gms of net carbs, so this is perfect for keto as well.

Check out the video to see just how simple this delicious recipe is to make. Make sure you subscribe to my youTube channel so you don’t miss any of the fabulous recipe that are posted.

This recipe is nut free and made from healthy ingredients such as flax seed/ linseed, psyllium, coconut flour and blueberries. There’s no need to feel guilty about eating these as they are a fantastic source of vitamins, nutrients and are also full of fibre. Cinnamon and mixed spice goes wonderfully with the blueberries to recreate the traditional taste of a fruit and spice bread/loaf/muffin. These taste like you are eating a slice of raison toast but without the carbs.

Traditional Oven Instructions

Although this is meant to be an instant recipe, there has been requests for conventional oven cooking instructions for those of you without a microwave. Make the recipe as instructed but when you pour the mixture into a pan, make it an oven proof baking pan. Make sure you grease the pan well with oil or butter and place a piece of baking paper on the bottom of the pan. It will potentially stick otherwise. Bake at 375 C/ 190 F for 10- 14 minutes or until cooked through. You will be grateful for the baking paper when you remove it from the pan.

Serving Suggestions

These taste fabulous served straight from the oven warm, slathered with butter. You don’t need to serve them with any toppings as they are full of flavour. You can also toast them and again just top with butter, as the fruit and spices are flavoursome enough.

More Fabulous Low Carb Bread and English Muffin Recipes

If you are looking for a couple of other 90 second bread recipes, check out the recipe for a 90 Second English Muffin as well as this fabulous recipe for a 90 Second Low Carb Seed Loaf. If you are after some other low carb bread options, make sure you check out this Low Carb Seed Loaf as well as my favourite low carb/keto bread recipe, Healthy Low Carb Bread. There are also recipes for Banana bread and Pumpkin bread which are fabulous as well.


2 Dried Fruit

There are so many types of dried fruit to play with, you can keep changing up this bread all year long. Small dried fruit such as cranberries, blueberries, and of course, raisins work well in banana bread.

You can also use larger types of dried fruit just be sure to chop them into about 1/4-inch pieces before adding. Try apricots, dried plums (that’s what prunes may be called these days), cherries, and pears.

Regardless of what dried fruit you pick, use about 1/2 to 3/4 cup and stir these in just before pouring the batter into the loaf pan.


How to make our easy banana bread

Like most of our everyday recipes on the site our easy banana bread has 10 ingredients or less, this in turn leads to simpler and faster recipes to make and more time with family and friends enjoying the results.

This is a regular recipe in my banking rotation because it is so versatile and because I make it so often there are several shortcuts you can take based on what equipment you have on hand.

There are several ways you can cream the butter and sugar then incorporate the egg and vanilla. If you have a stand mixer or a hand mixer they will both work equally well. If you don&rsquot then you can do it perfectly well by hand, grab a fork and with a little bit of an arm workout you can mix it up in a couple of minutes.

While I generally sift dry ingredients it&rsquos not strictly necessary in this recipe. Commercially made flours are generally triple sifted and if stored well they should remain soft and separated in your cupboard.

Once the batter is recipe you&rsquoll want to cook it in a loaf tin. I recommend greasing the tin, use a cooking spray if you prefer but also line it with a sling of baking paper. This just makes it even easier to lift out of the tin while still hot to cool on a wire rack without it breaking.

Once you have the batter in the pan smooth the top off relatively flat and stud the top with nuts if you like them. It then goes into an oven heated to 180 Celcius for 55 minutes. It&rsquos a relatively long bake but the loaf comes out deliciously moist. If you think your oven is running a bit hot and it might be ready early just insert a toothpick a couple of times and check it comes out clean if it does you are ready to remove it from the oven.


Triple Berry Banana Bread with Lemon Glaze

There was a time in my life when I thought I didn&rsquot like banana bread. Luckily, my sister forced me to try a piece of her favorite chocolate chip banana bread during our college years and I realized that I&rsquod just been confused. I only thought I didn&rsquot like banana bread because I&rsquod never tried a really good recipe before.

Since then, I&rsquove enjoyed many loaves of tasty banana bread (and my favorite Banana Nut Muffins). I always feel grateful my sister turned that around for me.

My mother, however, has been harder to convince. She&rsquos never been a big fan of banana bread. My sister and I have prepared recipes that she&rsquos deemed passable, but she&rsquos still a really hard sell.

I&rsquom pretty sure that this Triple Berry Banana Bread with Lemon Glaze might be the Banana Bread recipe that finally wins her over.

Now, I&rsquom going to let you know up front that this gorgeous Triple Berry Banana Bread leans more toward a cake than a bread. That is to say, you should probably treat this Berry Banana Bread as more of a dessert than a breakfast food. But since I&rsquom being forthright, I should also tell you that I have in fact topped this with whipped cream and eaten it for breakfast. No judgments here.

When you can find fresh berries, they are delicious in a banana bread. However, frozen berries also work well so you can enjoy Triple Berry Banana Bread year round.

The berries look gorgeous baked into this bread, adding both color and flavor. They pair well with the ripe bananas and give the bread a fruitier taste overall. It still resembles a good banana bread &ndash sweet, dense, moist &ndash but the berries are delicious twist.

The Lemon Glaze is optional, but it does add a bright burst of flavor. Lemon is not an obvious flavor pairing with banana, but it&rsquos surprisingly tasty. If you&rsquore making this Triple Berry Banana Bread as a dessert, don&rsquot skip the glaze. It really takes it over the top!

Looking for more Quick Bread Recipes? Try this classic recipe for The Best Banana Bread, or Chocolate Coconut Zucchini Bread.


Ginger Spiced Banana Bread


This recipe takes the best parts of two of my favourite breads and combines it into one. It has the natural sweetness and moist texture of banana bread and the warm spices including cinnamon, cloves, nutmeg and ginger, of gingerbread.


I created a simple cashew based vanilla icing to make this bread more decadent and Christmassy. This is the one month of the year when I can’t help myself and will find a way to add icing, fancy toppings and sauces to absolutely everything because calories don’t count in December, right?


That being said, this bread is so moist and flavourful that there is really no need to add the icing.


I used bananas that looked more like compost then fruit for this recipe, so they added more then enough sweetness on their own. If you are using very ripe bananas to make this bread then you can reduce the amount of honey to just a teaspoon, alternatively if they aren’t very ripe then I would recommend increasing the honey to 2 tablespoons depending on your desired sweetness.


I love having a slice or two of this every morning for breakfast, or adding icing and having it as a treat with afternoon tea. The small pieces of fresh ginger add a wonderful burst of flavour to the bread, but if you don’t have fresh ginger you can easily substitute it for powder.

Have ripe bananas? Here are a few other banana recipes that you will love:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!



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