Ingredients

• 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

Tools

•  K-beater

Method

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.
3. 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.
4. 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. 

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