Mincemeat banana bread

Start Christmas Day with a delicious breakfast you can make ahead of time. Banana bread is a family favourite, and mincemeat takes it up a notch

Prep:20 mins
Cook:1 hrs
plus cooling

Easy

Nutrition per serving

kcal 369
fat 23g
saturates 13g
carbs 37g
sugars 0g
fibre 2g
protein 4g
salt 0.5g

Ingredients

150g unsalted butter, softened, plus extra for the tin
90g caster sugar
2 large eggs, beaten
150g self-raising flour
1 tsp baking powder
1 tsp mixed spice
2 ripe bananas (200g), peeled and mashed
150g mincemeat (ensure it’s vegetarian, if needed)
100g salted butter, softened
2 tbsp honey
2 tsp ground cinnamon

Tip

SALTED CARAMEL BUTTER

Add some salted caramel sauce to the whipped butter for a sweet and salty flavour, if you like.

Method

Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.
Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.
Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.
To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.

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