Friday, 28 November 2008


Not for those on a strict diet, I'm guessing

1 loaf, 15 servings/slices

2 ¼ cups self-raising flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup light brown sugar
¼ cup butter (softened)
2 large eggs
1 cup mashed well-ripened bananas
1 cup softened, diced apples (Bramley, if possible)
¾ cup crème fraiche
1 teaspoon vanilla extract

Well-butter and flour a loaf tin (8 ½" x 4 ½")
Preheat oven to 180°C (350°)

Whisk together the flour, baking soda and salt in a bowl.

Place sugar and butter in another large bowl; beat together with a mixer, at medium speed, for a minute. Add eggs, one at a time, blending well after each addition. Add banana, apple, crème fraiche and vanilla; beat until well-blended. Add flour mixture gradually, beating at low speed until just moist. Spoon the batter into the buttered/floured loaf tin.

Bake at 180°C for 1 hour, then check to see if a wooden pick inserted in centre comes out clean. If not, give it another 5 - 10 minutes, resting some aluminium foil over the top of the loaf if the crust seems well-done. After removing loaf tin from oven, cool 10 minutes on a wire rack before removing loaf from tin. Completely cool loaf on wire rack. Wrap in cling film and store in refrigerator. It tastes better a day later, spread with butter.


sarah corbett morgan said...

Ah, Ross. You read my mind. I just answered your comment on my blog and asked for this recipe. I will try this. I'm always on a diet, but ...everything in moderation, eh?

Ruth L.~ said...

I'm copying it down, but I'd rather see if you can ship a loaf across the Atlantic to Bridgewater and have it arrive still warm from the oven. There must be some new technology for that.