We all have those times when we have odd foods in the cupboards that need using up quickly. Earlier this week we had a rapidly ripening banana, an opened bag of dried figs (that according to the packet had to be eaten within 7 days), and some left over prune juice. Don’t ask me why I bought prune juice, I don’t even like the stuff from the murky colour to the sweet taste. However prune juice is great for soaking fruit in for cakes.
Hubs has a sweet tooth, a very sweet tooth. We go through mountains of fruit every week due to his habit. However, sometimes fruit just doesn’t kick it for a sugar hit. Although I bake lots here cake is a treat. We both visit the gym & swim many times a week but our 30-something metabolisms are nothing like they used to be as teenagers so for everyday lunchbox baking I prefer for it to have something good in it. This is what is good about this fruit loaf. There is no added fat and most of the sweetness comes from the dried fruit and juice. Of course this is still sugar, but sugar with benefits. Dried fruit still counts as one of your 5-a-day and is packed with fibre and other good stuff.
Fig & Banana Loaf
Makes a 2lb loaf
250g dried figs
300ml prune juice
1 ripe banana, mashed
450g self-raising flour
2 tbsp marmalade
1 tsp ground ginger
6 tbsp soft dark sugar
honey, for glazing
1) Chop the figs in to pieces then oak the figs in the prune juice overnight. Don’t drain!
2) Preheat oven to 170oc and line a 2lb loaf tin. In a large bowl mix together the figs, the remaining juice, flour, mashed banana marmalade, egg, ginger and sugar. Pour into the tin and bake for 1 hour, or until a skewer comes out clean. If the top is browning too much, cover with foil.
3) Once cake is baked, allow to sit for 5 min before removing from the tin, then brush with the honey to get a shiny glaze. Allow to cook fully before slicing.