Dried Fruit Bread
1 hr 20 min.
- 1 cup all-purpose flour (heaped)
- ⅘ cup Whole wheat flour
- 2 teaspoons Baking powder
- ½ cup pitted Dried dates (chopped)
- 18 ounces ripe Banana
- ½ cup sunflower margarine
- 0.333 cup soft brown sugar
- 2 eggs
- ½ cup Pecan (roughly chopped)
- 1 tablespoon milk
- To serve
1 Cutting board, 1 Small knife, 1 Bowl, 1 Sieve, 1 Large knife, 1 Teaspoon, 1 Tablespoon, 1 kleine Bowl, 1 Mortar, 12 Wooden skewers, 1 Citrus juicer, 1 Whisk
Heat the oven to 180C (160 fan) 350F gas 4. Grease a 1kg (2lb) loaf tin and line the base and sides with baking paper.
Put the all purpose and wholemeal flour into a large bowl with the baking powder.
Add the dates. Mash the bananas with a fork and tip into the bowl.
Stir in the sunflower margarine, sugar, eggs and half of the pecans and milk.
Beat everything together with a wooden spoon for 2 minutes until blended and smooth.
Spoon the mixture into the prepared tin, level the top and sprinkle with the rest of the pecans.
Bake for 1 hour until firm to the touch. Insert a toothpick into the centre, the banana and date loaf is ready if this comes out clean.
Allow the loaf to cool in the tin for 10 minutes, then turn it out on to a wire rack, peel off the lining paper and leave to cool. Slice and serve spread with butter.