Banana loaf

Banana loaf

By
From
100 Best Cakes and Desserts
Serves
12
Photographer
Mark Roper

I use olive oil instead of butter in this favourite family recipe, making it a good choice for those wanting to reduce their saturated fat intake. You can decorate the top of the loaf with thin slices of banana before baking.

Ingredients

Quantity Ingredient
115g caster sugar
3 large eggs
2 teaspoons finely grated lemon zest
125ml mild-flavoured extra-virgin olive oil
150g wholemeal self-raising flour
55g ground almonds
1 teaspoon bicarbonate of soda
pinch salt
155g finely grated carrot
2 bananas, mashed
60g sultanas
12 pitted prunes
icing sugar, for dusting
250ml cream, whipped until firm, to serve (optional)

Method

  1. Preheat the oven to 180°C. Butter a 25 x 11 cm loaf tin and line the base with baking paper.
  2. Put the sugar, eggs and lemon zest in a large bowl and mix until thoroughly combined. Stir in the olive oil, flour, ground almonds, bicarbonate of soda and salt and mix until smooth. Stir in the grated carrot, mashed banana, sultanas and prunes.
  3. Pour the mixture into the prepared tin and bake for about 1 hour or until a skewer inserted into the middle comes out clean. Set aside for about 10 minutes before turning out onto a wire rack to cool.
  4. To serve, cut the loaf into slices and dust with icing sugar. Serve with a little whipped cream for a special treat.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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