This weekend I finally gave Marie's recipe for Fruity Banana Loaf a try from A Year from Oak Cottage. Such a pretty loaf of banana bread, with the jeweled bits of colorful fruits scattered about. It turned out very moist and just the right balance of sweetness. I followed the recipe nearly as written, except I had to leave out the nuts and the dried cherries became dried cranberries and currants, as I was unfortunately all out of both. I also left off the icing sugar drizzle. A really lovely tea loaf and one I will make again.
Fruity Banana Loaf (slightly adapted from Marie's blog A Year from Oak Cottage)
makes 1 tea loaf
8 ounces self-rising flour
1/2 tsp baking powder
4 1/2 ounces light brown sugar
2 bananas, peeled, mashed
1 3/4 ounces dried cranberries and currants
2 1/2 ounces dried cherries, chopped
5-6 Tbsp orange juice
2 large eggs, beaten lightly with a fork
150 ml sunflower oil (or any plain cooking oil)
Preheat oven to 350 F (or 180C). Grease and flour a 9x5" loaf pan and set aside.
Whisk together the flour, baking powder, brown sugar, then stir in the nuts and fruit.
In another bowl, combine the eggs, orange juice, and oil. Add the dry mixture to the wet mixture and stir just enough to combine the ingredients without leaving any dry patches. Do not over mix!
Bake for about 1 hour, or until a toothpick tests done. Allow to fully cool before slicing.