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Prep 10 mins
Cook 50 mins
Nice change from the usual. Note on frozen bananas: we toss overripe bananas directly into the freezer, skin on. They will keep for a few months, however the skins will turn black and they will be mushy when thawed. This is also good when subbing dried apricots for the apple.
- 1⁄2 cup butter, softened (not melted)
- 1 cup sugar
- 1⁄2 cup brown sugar
- 2 eggs
- 2 cups plain flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon allspice (or your favorite spice)
- 3 -4 frozen bananas, thawed for 5-10 mins
- 1 cup chopped pecans or 1 cup walnuts
- 1⁄2 cup dried apple, chopped fairly fine
- 1⁄4 cup milk
- 1⁄2 teaspoon vanilla
- 1 -2 teaspoon lemon juice
- Preheat oven to 350°F (185°C).
- Butter and flour a loaf pan.
- Scrape bananas from their skins, mash and pour lemon juice over.
- Cream butter and sugars til light, add eggs and vanilla, beat until fluffy.
- Fold in sifted dry ingredients alternately with milk.
- Fold in bananas, apples and nuts.
- Mixture should be pretty thick (should "plop" by spoonfuls, not pour) if it seems too thin, sift flour by teaspoonfuls over mixture and stir.
- Spoon into pan, thump bottom of pan on bench a few times to settle, smooth top and bake for 50 minutes. Top should be golden brown and sound hollow when lightly thumped.
Great recipe - excellent way to use up old bananas because it doesn't end up with a strong banana flavour. I substituted over-ripe but unfrozen bananas and added about a tbs of water to the mashed banana. Also used fresh grated apple instead of dried apple and it was excellent. Thanks.