My whole family love this banana cake & Fruit cake fusion I’ve created – The cake is sweet, light and moist!
As it’s made completely in the mixer, it’s so easy. All you need is a bit of time, as the baking time is a little longer than a normal cake.
The combination of fruit dried, with the brown sugar and banana is truly great. This is a one of those cakes you always want in hand in case some one comes over for a quick coffee and this is the perfect load cake to serve with a cuppa.
I do quiet often take this into work, and more often that not it disappears by mid afternoon even slicing into 1/2 slices!
When bananas are getting to the point where they are just a little too ripe, this loaf is perfect to use up older bananas. If you have too many then just freeze the banana peeled and remove from the freezer the day before you plan to bake. You can also freeze this loaf and I’ve done this in the past.
The Banana Fruit Loaf keeps well, as it’s naturally moist from the bananas and as long as your store in an airtight containers it will keep for a few weeks ( if it lasts that long!).
100g light brown sugar
2 ripe bananas
250g self raising flour
150g dried fruit
1 tsp baking powder
Add margarine and light brown sugar to mixer and beat together until light.
Add in the bananas and beat.
Add eggs one at a time and beat
Add flour and dried fruits and mix just until the flour is all mixed in.
Pour batter into a lined loaf tin
Bake in the oven at 170c for about 1 hour-1 hour 10 minutes until baked in the center testing with cake tester.
Allow to cool for 5 minutes sitting still in the pan.
Remove from pan and allow to Cool completely.
Slice and Enjoy![yumprint-recipe id=’3′]