Pick ‘N’ Mix Banana & Fruit Loaf

2014-07-19
  • Yield : 1 loaf
  • Prep Time : 15m
  • Cook Time : 60m
  • Ready In : 1:15 h

Pick ‘N’ Mix Banana & Fruit Loaf 

So many cafe style banana breads are full of butter and sugar, and sliced so thickly that they are hardly a healthy option. Baking your own is so simple and when using the right ingredients, much healthier. It’s also a cheaper alternative and uses any overripe bananas that you may have in your fruit bowl. Simply slice into fingers for a tasty snack or freeze for the kids’ lunchboxes.

Nutrition Note: Making your own banana bread allows you the choice of what goes into it. You can skip the butter, choose buttermilk and oil instead, reduce the amount of sugar and slice into appropriate portion sizes.

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Ingredients

  • 3/4 cup buttermilk
  • 1/2 cup brown sugar
  • 1/4 cup olive, macadamia or coconut oil
  • 2 eggs
  • 2 large bananas, mashed
  • 2 1/4 cups wholemeal, spelt or white plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Pick N Mix Fruit Option: An additional mashed banana, 1 ripe pear, peeled and diced; 1 apple, peeled and grated; 1 cup fresh or frozen berries - strawberries, blueberries, raspberries; 1 cup fresh dates, pitted and chopped; 1 cup sultanas, raisins or dried blueberries

Method

Step 1

Preheat the oven to 180°C. Grease and line a 23 x 13 cm loaf tin. -

Step 2

Place the buttermilk, sugar, olive oil, eggs and bananas into a medium bowl and whisk to combine. -

Step 3

Sift the flour, baking powder, cinnamon, baking soda and salt into a large bowl and stir to combine. Make a well in the centre, add the banana mixture to the dry ingredients and stir until just combined. Add the pick n mix fruit and fold through. -

Step 4

Pour the mixture into the loaf tin and bake in the oven for around 60 minutes or until the top in golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Slice and serve or freeze in individual portions. -

Step 5

Note: These have been tested into 14.5 x 8cm mini loaf tins, bake these for around 30-40 minutes. -

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Recipe Comments

  1. posted by Cara on July 20, 2014

    Can you use a substitute for buttermilk? I have everything on hand except buttermilk.

      Reply
    • posted by Jess on July 20, 2014

      Hi Cara, 1 tbsp of lemon juice added to 3/4 cup of milk would be a good substitute in this recipe. However if you don’t have any lemon juice, simply using milk should be fine. Enjoy, Jx

        Reply
  2. posted by Leanne on July 24, 2014

    Can you take out the sugar all together and get the sweetness from the fruit?

      Reply
    • posted by Jenna on January 28, 2015

      Hi Leanne,

      I made a similar banana bread and rather than sugar I used 3 tblsp of honey and it turned out great :)

        Reply
  3. posted by Emma Azzarello on August 21, 2014

    Hi.
    Will any of the other fruits work well. Son is allergic to bananas and would love to make this.

      Reply
  4. posted by Robyn on August 21, 2014

    Looks yummy – I’m not a big fan of banana’s so I’ve used apple instead instead, I’ll let you know how it turns out!

      Reply
  5. posted by Nicole on October 23, 2014

    just letting you know 45 minutes was well and truly enough for my 23x13cm size loaf, so don’t go straight for the 60 minute cooking time :)

      Reply
  6. posted by Kayleigh on January 15, 2015

    I have some gluten free flour and buckwheat flour I will use to make the loaf gluten free. Whenever I use buckwheat the end product seems to be quite dry. Any tips on getting a better result with Buckwheat?

      Reply
  7. posted by Rebekah on February 27, 2015

    Is it possible to use butter instead of oil? If so what quantity would I need?
    Thank you!

      Reply
  8. posted by Vee on March 19, 2015

    I omitted the brown sugar in these, and added just one teaspoon of coconut sugar instead. I used the milk/lemon juice combo plus spelt flour and added grated apple and two dates. THIS WAS DELICIOUS!

      Reply
  9. posted by Wanna be baker on December 12, 2015

    I don’t have plain flour, but do have SR flour. Is that ok?

      Reply
  10. posted by Julie on August 22, 2014

    For Lina One is baking powder and one is baking soda (bicarbonate of soda)

      Reply

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