Total Time
40mins
Prep 10 mins
Cook 30 mins

by Chef Gerda Dehrmann

Ingredients Nutrition

Directions

  1. Sift together flour, baking powder, and salt. Add chopped nuts.
  2. Cream together sugar and butter until fluffy. Add eggs, bananas, and milk and combine well.
  3. Add dry ingredients to wet ingredients and mix until just moistened. Gently told in the fruit and raisins.
  4. Pour into a lightly greased loaf pan and bake at 350° for 35 to 45 minutes until golden in colour and tests done with a toothpick.
  5. Freezes well.
Most Helpful

I'm partial to fruit loaves, & this one is no exception ~ ABSOLUTELY GREAT! I had a very small bit of candied fruit still around but suplemented it with some chopped up dried fruit that I ALWAYS have on hand! So that, along with all the other fruit/nuts, made for a very tasty loaf, which, by the way, was baked in just under 43 minutes! Thanks for the keeper of a recipe! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]

Sydney Mike June 25, 2008

Make sure to cook this for 40 - 45 minutes- after 25 it is still very raw. I used candied ginger in place of the candied fruit and it gave it the most wonderful flavor when you bit into a piece of it and still let the banana flavor shine through. It didn't rise as much as I had hoped, but maybe that was my fault. All in all a nice bread. Made for ZWT 4 by a Jefe de la Cocina.

cookiedog June 22, 2008

I omitted the nuts and raisin (DH's preference). I used candied pineapple. It took about 40-45 minutes to cook it. Thanks Evelyn. Made for the Babes of ZWT4

Boomette June 20, 2008