Nutty banana bread

Total time: 1hr
Preparation Time: 20m

For 12 piece

Nutritional Information

Contains 321 Kcal, 7g Protein, 39g Carbohydrates, 15g Fat


  • 120 g ground cane sugar
  • 80 g butter, soft
  • 1 pinch salt
  • 2 eggs
  • 2 banana, mashed with a fork
  • 1 dl coconut milk
  • 120 g dried fruit & nut mix
  • 250 g half-white flour
  • 1 tsp baking powder
  • Utensils
  • One loaf tin (approx. 22 cm), greased

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  • Using the whisk on a hand mixer, beat the butter, sugar and salt in a bowl. Add the eggs one at a time and continue to beat for approx. 3 mins. until the mixture becomes lighter in colour. Stir in the bananas and coconut milk. Combine the flour, baking powder and half of the fruit & nut mix, add to the dough mixture. Transfer the dough to the prepared tin, sprinkle with the remaining fruit & nut mix, press down gently. Bake for approx. 40 mins. in the bottom half of an oven preheated to 200°C. Cover with foil for the last 10 mins. if necessary. Remove the bread from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
  • Shelf life:

    Wrap in cling film and keep in the fridge for approx. 3 days.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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