Not Another Food Blog

Banana bread with dried fruit

For some reason I always get stuck with overripe bananas. In most cases they end up in the trash but when I am in the mood they turn into banana bread. I got the original recipe from a food magazine but decided to reduce the sugar amount and add dried fruit instead. I often find banana breads overly sweet but this turned out just perfect.

Ingredients
2 ½ cups (400g) self-raising flour
1/3 cup (70g) white sugar
1½ tsp bicarbonate soda
3 eggs, lightly whisked
1 ¼ cups (300ml) skim milk
20g (1-2 tbs) butter, melted
3 ripe bananas, sliced
5 dried apricots, sliced
5 figs, sliced
5 dates, sliced

Directions

1. Preheat oven to 180%. Line the base and side of two 6cm-deep, 20×10cm loaf pans with non-stick baking paper, or use one large loaf pan. You can also use a round baking pan.
2. Sift the flour into a large bowl. Add sugar, sliced dried fruit and bicarbonate soda, and stir to combine.
3. Add the eggs mix (leave a little bit in a bowl to brush over the top of the bread at the end of baking), milk, butter (melt it in a cup in a microwave or on a stove) and bananas. Gently fold until well combined. You should have a thick mixture, it shouldn’t be too runny.
4. Spoon the mixture into the lined pans leaving1-2cm from the top for raising. Bake in the oven for 45-50 mins or until a skewer inserted into the center comes out clean and dryish. 10 mins before the end brush the top of the bread with some of egg mixture, this will give the bread a nice glossy top.
5. Set aside to cool completely. Cut into slices and serve.

Note: You can make this recipe 1 day ahead. Store in an airtight container. To freeze, wrap slices in plastic wrap and freeze for up to 3 months. You can use a variety of dried fruit for this recipe.