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
- 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
- Preheat oven to 180 (fan forced) and arrange rack into middle of oven
- Grease and line jumbo loaf tin (base measurement 26cm x 10cm)
- Place all the ingredients, except the extra dried cranberries and dates, into TM bowl … it will look quite full but that is ok
- 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
- 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
- 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
- Pour batter into loaf tin and smooth over top
- 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)
- Let cool in tin for 10 minutes before placing on a cooling rack to cool completely
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.
Leave a Reply