Banana and cranberry loaf
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Baking
Method
Heat your oven to 180°C and line a 2 lb loaf tin with baking parchment.
Sieve the baking powder into the flours and mix. Rub the butter in until the mixture looks like rough breadcrumbs.
Mix in the sugar, nuts and dried fruit. Mix together and make a hollow in the centre.
Peel and mash the bananas. Add the eggs and mashed banana to the flour mixture. Beat all ingredients thoroughly with a wooden spoon.
Scoop the mixture into your tin and spread it evenly. Bake for 1½ hours. Allow to cool in the tin.
Ingredients
125g plain flour
100g self raising flour,
1 level tsp baking powder, sieved
100g cold butter, cubed
160g golden caster sugar
20g dried cranberries — or another dried fruit
30g hazelnuts, chopped
450g (weighed with the skin on) of ripe bananas
2 eggs, lightly beaten
Method
Heat your oven to 180°C and line a 2 lb loaf tin with baking parchment.
Sieve the baking powder into the flours and mix. Rub the butter in until the mixture looks like rough breadcrumbs.
Mix in the sugar, nuts and dried fruit. Mix together and make a hollow in the centre.
Peel and mash the bananas. Add the eggs and mashed banana to the flour mixture. Beat all ingredients thoroughly with a wooden spoon.
Scoop the mixture into your tin and spread it evenly. Bake for 1½ hours. Allow to cool in the tin.
