Hazelnut, Cranberry and Banana Loaf

Name: Hazelnut, Cranberry and Banana Loaf
Prep time: 50 min
Total time: 50 min
Yield: Makes: a 10–12 slice loaf
Ingredients: 1 egg; 90 g / 3 oz light muscovado sugar; 100 g / 3½ oz self-raising white flour; 90 g / 3 oz butter; 60 g / 2 oz dried cranberries; 2 large ripe bananas, peeled and sliced; 90 g / 3 oz coarsely chopped toasted hazelnuts; ¼ tsp ground cinnamon; 100 g / 3½ oz self-raising wholemeal flour

Preparation info

Makes: a
10–12
slice loaf

Difficulty
Complex
Ready in
50 min

Appears in

Cakes

By Geraldene Holt

Published 2011

About

An excellent fruit and nut loaf made with half wholemeal and half white flour.

Ingredients

90 g / 3 oz butter
90 g / 3

Dessert
Vegetarian
Bread

Method

Cream the butter with the sugar until light and fluffy. Beat in the egg and stir in the remaining ingredients. Spoon the mixture into the prepared loaf tin and spread level.

Bake in the preheated oven until the loaf is firm but just starting to shrink from the tin. Cool in the tin for 5 minutes then turn out on to a wire rack.