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You are here: Home / Recipes / Baking / Cranberry Date Banana and Apple Loaf

Cranberry Date Banana and Apple Loaf

19/10/2015 by Gina Leave a Comment

This is an great recipe, as you put everything into the Thermomix bowl and simply mix for 40 seconds … how easy is that!

It is a lovely loaf eaten plain, but is also beautiful toasted and topped with butter, or mascarpone, labne or thick yoghurt and maple syrup for special occasions.

You need 400g total of banana and apple, with the recipe asking for 200g of each … but if you are a bit short on one then just make it up with the other (i.e. 150g banana and 250g apple).

This makes a large loaf using a “jumbo” bread tin (base measurement 26cm x 10cm) … but it can be halved in which case use a “standard” loaf tin (base measurement 22cm x 8.5cm), or alternatively make two smaller loaves … one for you and one to give away (or freeze).

Loaf keeps well for a few days in an airtight container … do not refrigerate.

Mix ready to bake
Out of the oven and cooling for 10 minutes …
… before removing to a cooling rack to cool completely

Cranberry Date Banana and Apple Loaf
 
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Prep time
10 mins
Cook time
1 hour 10 mins
Total time
1 hour 20 mins
 

Author: Gina @ The Passionate Pantry
Serves: 1 large loaf
Ingredients
  • 120g wholemeal spelt flour, or plain wholemeal flour
  • 360g white self raising flour
  • 60g dried cranberries + 60g added later (left whole)
  • 60g dried pitted dates + 60g added later (cut in half)
  • 1 tsp cinnamon
  • 240g rapadura sugar, or coconut sugar
  • 160g light olive oil
  • 60g lemon juice
  • 2 x 59 large eggs
  • 200g banana (2 medium to large) peeled weight, broken in half
  • 200g green apple, unpeeled, cut in quarters with core cut out
  • 200g milk of choice
Instructions
  1. Preheat oven to 180 (fan forced) and arrange rack into middle of oven
  2. Grease and line jumbo loaf tin (base measurement 26cm x 10cm)
  3. Place all the ingredients, except the extra dried cranberries and dates, into TM bowl … it will look quite full but that is ok
  4. NOTE: if you have a TM31 you will need to hold onto it just at the start of mixing as it may wobble a little, but if you have a TM5/TM6 you won’t need to as there are stabilisers in the feet
  5. Insert your spatula into the MC hole, then mix 40 seconds / speed 6 using your spatula to lightly help move the mix around in the bowl
  6. Lift lid, scrape around bowl, add additional dried fruit on top and stir it into the batter with a long handled spatula ensuring you get right to the bottom of the bowl
  7. Pour batter into loaf tin and smooth over top
  8. Bake for 1 hour, check with skewer and bake for a further 10 minutes depending on oven (in my oven it takes 1 hour and 10 minutes but I check it after an hour just in case)
  9. Let cool in tin for 10 minutes before placing on a cooling rack to cool completely
Notes
This is an easy recipe, as you put everything into the Thermomix bowl and simply mix together for 40 seconds with the aid of your Thermomix spatula.

For a slightly lighter loaf you can replace the wholemeal flour with plain white flour if you like, but I do love the "wholemeal" texture.

It is a lovely loaf eaten plain, but is also beautiful toasted and topped with butter, or mascarpone and maple syrup for special occasions.

You need 400g of fresh fruit, with the recipe stating 200g of banana and 200g of apple … but if you are a bit short on one then just make it up with the other (i.e. 150g banana and 250g apple).

This makes a large loaf using a "jumbo" bread tin (base measurement 26cm x 10cm) ... but it can be halved in which case use a "standard" loaf tin (base measurement 22cm x 8.5cm), or alternatively make two smaller loaves ... one for you and one to give away (or freeze).

Loaf keeps well for a few days in an airtight container … do not refrigerate.
3.5.3251

 

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Filed Under: Baking, Breads, Breakfast, Cakes, Dairy Free, Lunch, Meals and Courses, Nut Free, Recipes, Special Diets, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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thepassionatepantry

Food lover and whole foods advocate

Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

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I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

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This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
#perthfoodie
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/
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https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
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