Mandarin and Banana Loaf

Mandarin and Banana Loaf

Some days the fruit that is in the boys lunchbox is returned uneaten and looking like they have been through the wringer.  I swear I send the bananas to school just so they can come home overripe and squishy and as for the mandarin the excuse for not eating was “I thought it was an orange” even though he picked the fruit from the supermarket himself…. insert sigh.

Mandarin and Banana Loaf

Anyway, I will usually pop the fruit in the fridge until I decide to make something with it or send it in the lunchbox the next day.  Last week I took the mandarin and banana and made a delicious loaf.  I sweetened it with treacle which also gave it a lovely golden colour and used oat and wholemeal self raising flour to make it nice and gritty to eat.  It was perfect for breakfast during the week.


1 Overripe Banana,
1 Mandarin, peeled and seeded
2 Eggs
100ml Olive Oil
1/2 Cup Treacle
1 Cup Wholemeal Self Raising flour
1 Cup Self Raising Flour
1/2 Cup Quick Oats
1/2 Tsp Bicarbonate Soda


  1.  Simply place all the ingredients into a food processor, or thermo style appliance or blender and process until smooth.
  2. Pour into a lined loaf tin and bake in a 180 degree Celsius oven for 45 minutes or until it bounces back when touched.

Allow to cool before slicing.

Serves 10

Store in an airtight container in the fridge.

Freezer friendly:  freeze individual slices in zip lock bags for up to 3 months.

Mandarin and Banana Loaf Mandarin and Banana Loaf

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3 Responses to Mandarin and Banana Loaf

  1. Kelly September 6, 2016 at 8:04 am #

    Can you use golden syrup instead of treacle or does it not have the same effect

  2. Eliane April 22, 2017 at 7:50 pm #

    Can we use brown sugar instead of the treacle? Thank you

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