Tropical Fruit Teabread

Tropical Fruit Teabread

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 

Made with these products:

Serves: 8-12
Preperation Time: 15 Minutes
Cooking Time: 60-65 Minutes
Tools: K-beater


  1. Grease and line a 1.1 litre (2 pint) loaf tin. Preheat the oven to 170°C/325°F/Gas 3. Place the butter and sugar in the Kenwood Bowl. Fit the K-beater and cream together on speed 3, until pale and fluffy.
  2. Break the bananas into pieces, add to the butter and sugar mixture and beat in until smooth.
    Gradually beat in the eggs. Add the flour, baking powder, cinnamon, tropical fruits and pecan nuts and mix on minimum speed until incorporated. Transfer to the prepared tin and level the surface.
  3. Sprinkle with demerara sugar and bake for 60-65 minutes, or until well risen and firm to the
    touch. Leave to cool in the tin for 5 minutes, then turn out on to a wire rack to cool.

Cook’s Note
Ready to eat dried tropical fruits include such fruits as papaya, mango, melon and pineapple,
but can be varied according to availability and your own preferred choice. 


  • 100g (3.oz) butter
  • 115g (4oz) caster sugar
  • about 2 ripe bananas, 200g (7oz)
  • peeled weight
  • 3 eggs
  • 200g (7oz) plain flour
  • 5ml (1 tsp) baking powder
  • 5ml (1 tsp) ground cinnamon
  • 140g (5oz) ready to eat dried tropical
  • fruits, coarsely chopped
  • 50g (2oz) pecan nuts, chopped
  • 10ml (2 tsp) demerara sugar

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