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This Spiced Banana Loaf with Granadilla Glaze is soft, moist, gently spiced and topped with a delicious sweet and tangy finish.
Spiced Banana Loaf with Granadilla Glaze brings together ripe bananas, mixed spice and a sweet passion fruit topping. It’s a lovely homemade banana baking idea for afternoon tea or sharing with family.
I love how the granadilla gives this familiar bake a distinctly South African touch
Why You Will Love This Spiced Banana Loaf with Granadilla Glaze
- If you’ve got a few overripe bananas waiting to be used, this loaf deserves a spot in your baking plans. It’s tender, full of banana flavour and has just enough mixed spice to make each bite interesting. And that granadilla glaze? It’s the little finishing touch that takes an ordinary banana loaf somewhere rather special.
- Lovely and moist: Sour cream or yogurt keeps the crumb soft and tender.
- A great way to use ripe bananas: The riper the bananas, the sweeter and more flavourful your loaf.
- Just the right amount of spice: Mixed spice adds warmth without overpowering the banana.
- A delicious South African touch: Granadilla pulp gives the glaze a refreshing sweet and tangy flavour.
- Easy home baking: No complicated techniques or fancy equipment required.
Spiced Banana Loaf with Granadilla Glaze
- Prep Time: 15 minutes
- Cooling Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This Spiced Banana Loaf with Granadilla Glaze is a lovely way to use up those overripe bananas sitting on your kitchen counter. It’s soft, moist, gently spiced and finished with a sweet, slightly tart granadilla glaze that gives every slice a delicious little South African twist.
Ingredients
Units
Scale
Banana spice loaf
- 1/2 cup plus 1 tablespoon – 125 g soft butter
- 3/4 cup firmly packed brown sugar
- 2 large eggs, at room temperature
- 1 1/2 cups self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp mixed spice
- 1/4 tsp salt
- 3 overripe medium bananas, mashed with a fork (approximately 1 to 1 1/4 cups)
- 1/2 cup sour cream or plain yogurt
- 1/4 cup milk
Granadilla Glaze
- 1 1/2 cups icing sugar, sifted
- 1 tsp soft butter
- 2 tbsp granadilla pulp, with seeds
- Up to 1/2 tbsp additional granadilla pulp, if needed
Instructions
- Prepare the oven and loaf tin. Preheat your oven to 350°F (180°C), or 320°F (160°C) for a fan assisted oven. Grease a 27 x 15 cm loaf tin, line the bottom with parchment paper, then grease the paper lightly as well. This makes removing the loaf much easier.
- Combine the dry ingredients. Sift 1 1/2 cups Self Raising flour, 1/2 tsp bicarbonate of soda, 1 tsp mixed spice and 1/4 tsp salt into a medium bowl. Set aside.
- Cream the butter and sugar. Using an electric mixer, beat 125 g soft butter and 3/4 cup firmly packed brown sugar for approximately 3 minutes, until pale, creamy and fluffy. Scrape down the sides of the bowl if necessary.
- Add the eggs. Beat in 2 eggs, one at a time, mixing well after each addition. If the mixture looks slightly curdled, don’t panic. It should come together when you add the remaining ingredients.
- Combine the wet and dry ingredients. Add the mashed bananas from 3 overripe medium bananas, 1/2 cup sour cream or plain yogurt and 1/4 cup milk to the butter mixture. Add the sifted dry ingredients and gently stir with a wooden spoon or spatula until everything is just combined. Don’t overmix, as this can make the loaf dense.
- Fill the loaf tin. Spoon the batter into your prepared 27 x 15 cm loaf tin and gently level the top. The batter will be fairly thick but should spread easily.
- Bake. Place the tin on the centre rack of your preheated oven and bake for 40 to 45 minutes. The loaf should be nicely risen and lightly browned. Insert a skewer into the centre; if it comes out clean or with a few moist crumbs, it’s ready. If wet batter sticks to it, bake for another 5 minutes and check again.
- Cool the loaf. Leave the banana loaf in the tin for 5 minutes before carefully turning it out onto a wire rack. Remove the parchment paper and allow it to cool completely before glazing. This is important because warm cake will cause the glaze to run off.
- Granadilla Glaze
- Combine the glaze ingredients. Place 1 1/2 cups sifted icing sugar, 1 tsp soft butter and 2 tbsp granadilla pulp in a heatproof bowl.
- Warm gently. Place the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until the butter melts and the mixture becomes smooth, thick and spreadable. Add up to another 1/2 tbsp granadilla pulp if needed to reach the right consistency.
Notes
Prepared, tried, and tested by Gail
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Additional Information, Tips and Suggestions
- Bananas: Use very ripe bananas with plenty of brown spots for the best flavour and natural sweetness. Measure approximately 1 to 1 1/4 cups when mashed.
- Don’t overmix: Once you add the flour, mix only until combined. Overmixing can make the loaf dense.
- Sour cream or yogurt: Either works well. Plain Greek yogurt is also a good substitute.
- Baking check: Ovens vary, so start checking around 40 minutes. A skewer inserted into the centre should come out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
- Granadilla glaze: Add the pulp gradually until the glaze is thick but spreadable. If it’s too thick, add a little more pulp; if too runny, mix in extra icing sugar. Passion fruit pulp makes a suitable substitute.
- Mixed spice: If you don’t have mixed spice, use cinnamon instead, or a combination of cinnamon and a little nutmeg.
- Cooling: Let the loaf cool completely before glazing, otherwise the glaze will melt and run off.
- Storage: Keep the glazed loaf in an airtight container in the refrigerator for up to 4 to 5 days.
- Freezing: Freeze the unglazed loaf, well wrapped
Spiced Banana Loaf with Granadilla Glaze combines ripe bananas, gentle mixed spice and a moist, tender crumb with a sweet and tangy granadilla topping. It’s easy to prepare, makes excellent use of overripe bananas and is a delicious choice for afternoon tea, coffee breaks or a simple homemade dessert.
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