I think fruit loaves are the perfect comfort food for Autumn. They are easy to make and are very forgiving when it comes to baking. This is a recipe I use for Banana Bread that never lets me down, and is ideal when you have a few bananas that are over ripe and you don’t want to throw them away. You can also tweak it really easily by adding additional fruits and spices, I sometimes add coconut, sultanas, carrots and will play around with cinnamon, ginger, mixed spice and nutmeg. There is also a lovely Pumpkin Loaf version of this, I will be posting a little nearer All Hallows.
- 100g (4oz) butter, softened
- 175g (6oz) brown sugar
- 2 eggs
- 2 ripe bananas, mashed
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tbsp of cinnamon or mixed spice
- You will need a 900g (2lb) loaf tin.
Lightly grease the loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
- Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre of the cake should come out clean.
- Leave the cake to cool in the tin for a few minutes, then loosen with a small palette knife and turn the cake out. Remove the lining paper and leave on a wire rack to cool completely. Slice thickly to serve.
I enjoyed my cake whilst flicking through this copy of my Illustrated Mushrooms and Toadstools book. We have seen so many different mushrooms on our walks in the park so I wanted to see if I could identify any. I would never actually pick wild mushrooms, because I am too scared of making a mistake – but I do love looking at the pictures in this book – they are just beautiful. Another copy of this book is available to buy in my Etsy Shop….Hedgerow Vintage
Happy Baking x o