Sunday, 3 March 2013

Apricot and Banana Loaf

A lovely cake to eat with a cuppa. This loaf is not too sweet but super moist and packed with fruits and nuts.

  • 175g butter, softened
  • 100g caster sugar
  • 75g light brown sugar
  • 3 eggs, beaten
  • 175g self raising flour
  • 1 tsp ground cinnamon
  • 1 ripe banana, peeled and mashed
  • 100g ready to eat apricot, chopped
  • 75g pecan nuts, chopped

Pre heat oven to 170C or 150C for fan oven. Grease a 900g loaf tin and line the bse and the side with baking paper.

Place the butter, caster sugar and brown sugar in a large bowl and beat together until pale and fluffy. Gradually beat in the eggs about 1 tbsp at a time. Sift over the flour and cinnamon and gently fold into the mixture then fold in the apricots, mashed banana and half the pecan nuts.

Spoon the mixture into the prepared tin, gently level the surface and scatter over the remaining of the pecan nuts. Bake for 1 hour to 1 hour 15 minutes until the cake is golden brown and a skewer inserted into the cake comes out clean.

Leave in the tin for 15-20 minutes then carefully turn onto a cooling rack and leave to cool completely.


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