My mother made this rich, wonderful, and unquestionably naughty banana nut bread. It always disappears totally within minutes. This works well at events but never lasts very long at home. EBNB may be difficult to resist, so beware!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 6-inch cake |
Ingredients
- 1 ¾ cups self-rising flour
- ½ cup unsalted butter
- 1 ¼ cups dried mixed fruit
- ½ cup white sugar
- 1 tablespoon white sugar
- 1 teaspoon mixed spice (Optional)
- 5 tablespoons milk
- 1 egg
- 2 tablespoons light brown sugar, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 6-inch round cake pan.
- Place flour in a bowl. Rub butter into the flour until mixture resembles fine bread crumbs. Add mixed fruit, 1 cup plus 1 tablespoon sugar, and mixed spice. Stir to combine. Add milk and egg and mix until batter is soft and easy to drop.
- Drop batter into the prepared pan. Sprinkle light brown sugar on top and pat down with the back of a spoon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 to 1 1/4 hours.
- Cook’s Notes:
- Use any spice mixture you prefer. You can also use a 2-pound loaf pan lined with parchment paper.
- To make this ahead, I mix the flour, sugar and butter in my mixer with the blade attachment until I get the breadcrumb stage and then freeze. When you are ready to bake it, just remove from the freezer, add the rest of the ingredients and bake. If you double, triple, etc. these first three ingredients to put in the freezer. You then only need to weigh out 1 pound, add the remaining ingredients for 1 cake, and bake. Save the rest for another time.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 55 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 368 mg |
| Sugars | 18 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this today. I mostly followed the recipe , except for the following modifications: 2 eggs, instead of 1 and 1 cup of milk instead of 5 tbsp. I also reduced the sugar by half because I don’t like too much sugar. The cake came out great and I’ll definitely make this again.