Not-Banana Bread

Recently I've started following some food blogs (I blame pinterest & all the gorgeous food photography) & rather than just looking at the pretty pictures, I want to actually try some of the recipes.

Not too long ago I came across this delicious sounding recipe for banana bread. Bananas are ridiculously expensive here at the moment (I think they're 'down' to $15/kg) so a little adaptation was necessary.

We had some cooked fruit stashed in the freezer, so the first batch was plum & apple, followed by plum & nectarine, plum & peach....you get the picture. This batch is a mix of peach & apple (tinned pie apple to be exact, cooked with a bit of cinnamon & mashed).

I made a single batch the first time....every one since has been a double mix though :)

So,  this is super easy & delicious. Moist, fruity, full of cinnamon & spice....& if it lasts long enough it's rather nice toasted, with butter (under a grill though - I wouldn't put it in a toaster).

Not-Banana Bread

makes one 9×5-inch loaf

recipe adapted from Joy the Baker

1 cup stewed fruit – such as: apple, plum, nectarine, peach, apricot

1/4 cup crushed pineapple, drained

1/4 cup vegetable oil, (I have used either olive or grapeseed)

1/2 cup sugar

1 cup unbleached spelt flour

1 cup wholemeal spelt flour

1 teaspoon baking soda (as in bi-carb)

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon mixed spice

Generous pinch nutmeg

1/4 cup shredded coconut

1/4 cup desiccated coconut

Preheat the oven to 180C. Lightly grease and flour a 9 x 5-inch loaf pan.

In a large mixing bowl, place the stewed fruit, sugar, pineapple, and oil and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut.

Transfer the batter to the prepared pan. Bake for 45 to 50 minutes. The top should be lightly browned and a skewer inserted through the centre should come out clean.

Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely. Slice generously to serve.

*I usually make a double batch, adding a couple of tablespoons extra fruit to help it stay moist. Also, the spices (except for the cinnamon) are approximate; I do them slightly differently each time.