Honeyed fruit and almond banana loaf
Serves: 10-12
Prep time: 15 minsTotal time: 
Recipe photograph by Mike English
Honeyed fruit and almond banana loaf
Recipe by Lucy Jessop
This fruit and nut-packed breakfast loaf is lower in sugar than a typical banana cake. Almonds are a good source of fibre and protein, as well as vitamin E and magnesium
Serves: 10-12
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
268Kcal
Fat
13gr
Saturates
5gr
Carbs
31gr
Sugars
16gr
Fibre
2gr
Protein
6gr
Salt
0.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 75g whole skin-on almonds
- 75g butter, melted and cooled
- 1 tbsp almond butter (or other nut butter)
- 75g light brown sugar
- 50g clear honey, plus a little extra to serve
- 1 tsp vanilla extract
- 2 medium eggs, lightly beaten
- 100g plain flour
- 75g plain wholemeal flour
- a large pinch of salt
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 3 over-ripe bananas (250g–275g peeled weight), mashed
- 150g frozen summer fruits (blackcurrants, redcurrants, raspberries and blackberries; don't defrost them)
- 1 tbsp rolled oats, to sprinkle
Step by step
Get ahead
The loaf will keep for up to 3 days in an airtight container, or can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 900g loaf tin with baking paper.
- Spread the almonds out on a baking tray and bake for 5 minutes. Cool for a few minutes, then roughly chop.
- In a large bowl, beat together the butter, almond butter, sugar, honey and vanilla extract using an electric whisk until smooth, then beat in the eggs until combined.
- In a separate bowl mix together the ours, a pinch of salt, the baking powder and cinnamon. Sift this over the creamed mixture and fold in, then fold in the mashed bananas, 50g of the almonds and 100g of the still-frozen fruit. Spoon into the prepared loaf tin, scatter the remaining almonds and fruit on top, then finally sprinkle over the oats. Bake for 1 hour to 1 hour 10 minutes until well risen and a skewer comes out clean.
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Leave in the tin for 10 minutes before transferring to a rack to cool completely. Drizzle with a little honey to serve, if you wish.TipIf the loaf is looking a little dry a er a few days, slice and toast it, and serve with an extra drizzle of honey.
