I thought I’d debut my blog with a humble fruit loaf that I made on the weekend. We came back from camping over the New Year period with some rather bruised and battered fruit that wasn’t particularly appealing to eat straight, but would be wasteful to discard. Have you ever noticed how quickly stone fruits go bad if stored at room temperature? Within the blink of an eye a relatively inoffensive peach will turn, covering your fruit bowl with slime, attracting all fruit flies in the vicinity and filling your kitchen with a sweet and slightly pungent aroma. I was forced to take quick action, excising the offending chunks of peach to salvage the remainder. But never fear, when combined with some mushy bananas and cinnamon… I had myself a lovely loaf.
So I slightly altered the recipe from here. I only have one loaf tray, so I halved the recipe, and cut down the sugar a bit. Some walnuts wouldn’t go amiss either, if you have some on hand. It was very tasty and moist, and with all that fruit, you can almost convince yourself it’s healthy!
So, as for the recipe…
Banana Peach loaf
- 1 cup flour
- 1/2 cup white sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/16 teaspoon allspice
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup cooking oil
- 1/2 teaspoon vanilla extract
- 2 mashed bananas
- Approx. 1/2 cup chopped peaches (about 1cm chunks)
- 1 1/2 tablespoons cinnamon sugar, to top
Preheat oven to 180°C.
- Grease and flour a 20cm x 10cm loaf tin. I use a silicon one.
In a medium bowl, sift together the dry ingredients. Make well in centre.
In small bowl, whisk eggs. Add oil, vanilla and banana and mix together.
Pour wet ingredients over dry and stir until just combined.
Fold in peaches. Do not over mix!
Add batter to tray and sprinkle with cinnamon sugar.
Bake for about 40 minutes or until toothpick comes out clean.
- Leave the loaf in the tray for a few minutes before transferring to wire rack to cool.