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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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My brother makes a killer banana bread, where the batter is basically a way to cement together all kinds of nutty, fruity goodness. There is no oil at all in this recipe. The result is almost fruitcakeish, except that it's actually edible! :-) Like fruitcake, the loaves are pretty stable and improve with age. You can add pretty much any kind/combination of dried fruit and nuts - as long as it adds up to the same total weight of the ingredients listed below. Ingredients:
6 ripe bananas |
4 eggs |
588 g flour |
310 g sugar |
2 teaspoons salt |
2 teaspoons baking soda |
470 g raisins or 470 g dried cranberries, slightly chopped |
360 g pecans or 360 g walnuts, slightly chopped |
310 g dried pineapple, chopped |
470 g dried apricots or 470 g dried mango, strips chopped |
80 g shredded coconut |
Directions:
1. Grease and line three 9 X5 loaf tins.
2. Pre mix the flour, salt, and baking soda.
3. Mash the bananas in the mixer.
4. Mix in the eggs, sugar.
5. Add the dried ingredients.
6. Add the dried fruit nuts etc. - this is where all that extra horsepower from a good mixer comes in handy!
7. Spoon out the mix into the three loaf pans - a scale is a handy way to get them approximately equal.
8. Bake about 1 hour at 350°F When done, a test stick will come out clean.
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