Monday, 11 July 2011

Fruit & Nut Loaf

This recipe is a variation on the Hummingbird Bakery Cookbook banana loaf. I love a cake with bits and pieces, so I decided to add some pecans, dates and chocolate - because we all know everything tastes better with chocolate! Make sure you use some very ripe bananas for this, as it will intensify the flavour and make the cake moister. The darker the skin, the better!

I took this cake to a picnic with friends and it was a great hit. Marco has been pestering me to make it again, especially as he could not get over the fact that I gave the last two remaining pieces away before we headed home, instead of saving them for him!

Fruit & Nut Loaf
(adapted for the Hummingbird Bakery Cookbook)

Need To Have:

250g dark brown soft sugar
2 eggs
2 small bananas, peeled (about 180g)
280g plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
140g unsalted butter, melted
100 g dark chocolate, coarsely chopped
100g pecans, coarsely chopped
50g dates, coarsely chopped

Need To Do:

Grease a 23 cam loaf tin and line with baking paper. Preheat the oven to 180°C.

Beat the sugar and eggs until well mixed and slightly frothy. 

Mash the bananas with a fork and add, beating again until well combined.

Sift the flour, baking powder, baking soda and spices over the egg mixture and beat thoroughly until well incorporated. Beat in the melted butter.

Carefully fold in the chocolate pieces, pecans and dates.

Pour the mixture into the loaf tin and bake for about an hour and 10 minutes. If the top gets too dark, cover it with a piece of tin foil. The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean

Let cool completely in the tin before serving.


© All The Live Long Day (unless otherwise stated)


  1. This sounds and looks amazing. I like little bits in my breads also, and I cannot wait to try this. Thank you so much for sharing the recipe!

  2. Chocolate and banana are two flavors which go well together. Sounds good. Thank you for sharing this post at Joy of Desserts. Looking forward to your future recipes. :-)


I love reading what you think and comments make me happy. I usually reply by email, so look here if you need to know how to sneak me your address!

Note: only a member of this blog may post a comment.