Banana, Date and Cherry Loaf

My taste buds having been tempted by Hillwards banana loaf, I decided on the spot to make one for myself, using the recipe in my well-worn copy of Mary Berry’s ‘Fast Cakes’. In doing so I answered my own question – ” Do people ever use bananas that aren’t manky in their banana loaves?”. Well I did, and it wasn’t anywhere near as nice (the bananas don’t mash easily and leave slightly hard bits when the loaf is cooked) – so, I will continue to use bananas that are past their best.

DSCN12882 ripe bananas
1 level tsp (5ml) bicarb of soda
2 tbs (30ml) boiling milk
4 oz (100g) soft margarine
6 oz (175g) caster sugar
2 eggs
8 oz (225g) plain flour)
1 level tsp (5ml) baking powder
2 oz (50g) cherries, chopped
2 oz (50g) stoned dates, chopped

Heat oven to 350°F, 180°C or gas mark 4. Grease and line a 2lb (900g) loaf tin.

Peel bananas and mash well in a large bowl. Dissolve bicarb in the milk then add to bowl together with the remaining ingredients and mix very thoroughly for 2-3 minutes.

Turn into tin, smooth top and bake for 1 – 1½ hours or until the loaf is well risen and golden brown.

Turn out, remove paper and leave to cool on a wire rack. Serve sliced, with or without butter.

3 Responses to Banana, Date and Cherry Loaf

  1. Pingback: In the Post | Rambling in the Garden

  2. Pingback: In a Pot on Monday – Unexpected Bloom | The Patient Gardener's Weblog

  3. Noelle M says:

    Had to smile when I read this. The last three bananas on the bunch handing from a hook, ‘unpeeled’ themselves yesterday.

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