Cranberry Date Banana and Apple Loaf
Prep time: 
Cook time: 
Total time: 
Serves: 1 large loaf

Cut and ready to eat

This is an easy recipe, as you put everything into the Thermomix bowl and simply mix together 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 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.
  • 120g spelt flour, or plain flour
  • 360g 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
  • 240g light olive oil
  • 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 (soy, cow, rice, buttermilk, coconut)
  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 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 help move the mix around to start with
  6. Lift lid, scrape around bowl, add additional dried fruit on top and stir it into the batter with a 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 always takes 1 hour and 10 minutes but I check it after an hour just in case)
  9. NOTE: For half size loaf bake for 50 minutes, check with skewer and bake a further 10 minutes depending on oven
  10. Let cool in tin for 10 minutes before placing on a cooling rack to cool completely
Recipe by The Passionate Pantry at