- 40 g butter
- 2 eggs
- 1 cup mashed overripe banana
- 1 cup (220 g) dark brown sugar, firmly packed
- ½ cup (125 ml) buttermilk
- ¼ cup (90 g) treacle
- ½ cup (95 g) dark choc bits
- ½ cup (80 g) sultanas
- ¼ cup (45 g) seeded prunes, finely chopped
- 1 cup (110 g) walnuts, coarsely chopped
- 1½ cup (225 g) plain (all-purpose) flour
- 1 cup (150 g) self-raising flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ½ tsp each ground nutmeg, cinnamon and cloves
- 1 large piece overripe banana (230 g)
Preheat oven to 160 C. Grease 14 cm x 23 cm (5½ inch x 9¼ inch) loaf pan; line base and sides with baking paper.
Melt butter; cool. Lightly beat eggs in large bowl, stir in butter, mashed banana, sugar, buttermilk and treacle. Stir in choc bits, sultanas, prunes and half the nuts; stir in sifted flours, soda and spices.
Spread mixture into pan; cover pan with greased pleated foil. Bake 1 hour.
Meanwhile, slice banana thinly on an angle. Remove foil from loaf; top loaf with banana, sprinkle with remaining nuts. Bake loaf about 1½ hours. Stand loaf in pan 10 mins, before turning, top-side up, onto wire rack to cool.
You will need about 3 large overripe bananas for this recipe; mash 2 of them for enough mashed banana.
Photo: bauersyndication.com.au / Additional reporting: Cherrie Lim