I was in the mood for some fall baking, and this is what happened: A lovely loaf of fruit/nut bread that is just slightly sweet from bananas and the dried fruit. It has a great texture and is delicious toasted with butter. Yum. Recipe from The View From Great Island Blog.You can use any combo of dried fruit/nuts and you get this nice fruitcake looking loaf!
Fruit and Nut Bread
- 2 ripe bananas
- 2 large eggs
- 1/4 cup melted unrefined coconut oil
- 2 cups almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp flax seeds (whole)
- 2 cups rough chopped nuts (I used almonds, pecans, walnuts, and macadamia nuts)
- 2 cups rough chopped dried fruits (I used apricots, cranberries, and prunes)
- Set oven to 350F
- Oil a standard loaf pan (or line it with a sheet of parchment to lift the bread out for slicing).
- Mash the two bananas really well. Put them into a large mixing bowl and whisk in the eggs and coconut oil really well.
- Stir in the flour, baking powder, and salt and blend well.
- Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
- Turn into the loaf pan and spread out the dough evenly, and into the corners.
- Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat. The exact cooking time will depend somewhat on the exact dimensions of your loaf pan, as even 'standard' ones can vary.
- Let the bread cool completely before slicing.
