Are you caught up in the 2020 baking frenzy, or want to join in, but just can’t be ****’ed to knead your own dough? The batter for this bread is so easy to put together that you can do it with just a mixing bowl and a wooden spoon.
Jump to RecipeMr. dB loves figs; he also loved my banana bread until I made it so frequently we both needed a banana-break! And so this breakfast fruit loaf was born. We tend to reach for figs every time, but you could make this with any dried fruit – apricot would be lovely alternative.
Just to differentiate this a little from a standard fruity loaf, we went to our roots and added a nutty streusel topping. It’s entirely optional but I’d definitely recommend it.
Tips and Tricks
This recipe is a cupboard-cleanser, and a great way to use up lots of bits and pieces you’ve had lying around. For example, I use defrosted egg-whites and yoghurt that I’ve stashed in the freezer, or you could switch out the banana for the dregs of your jar of apple sauce. Feel free to go a little rogue!
If you rather a muffin shape for ease of getting it into your mouth faster(!), you can easily switch out the loaf tins and go for 12 muffins. Be sure to thoroughly grease and dust your tins or use muffin/cupcake cases. Check out the recipe notes below for the cooking adjustments for muffins over loaves.
While this loaf (if I say so myself) tastes incredible warm out of the oven, topped with butter, honey or compote (try out our super easy three ingredient blueberry compote recipe), it’s just as delicious on its own.
No-Knead Breakfast Fruit Loaf
Equipment
- 2 8×4 inch loaf tins (or 2×6 piece muffin tins)
- Large and small mixing bowl
- Wooden spoon / whisk
- Scales, measuring cups/spoons
Ingredients
- 200 g Dried fruit (figs are our go-to) Or up to 1 cup of dried fruit
- 1 1/2 cups Plain flour Gluten-free plain flour can be used but see the notes
- 1/2 cup Oat, spelt or wholemeal flour (plus extra for dusting the pans) OR: omit this and use 2 full cups of plain flour.
- 2 Egg whites From large eggs
- 1 Egg (whole; large)
- 3/4 cup Banana; about 3-4 very ripe bananas, mashed If your bananas aren't overly ripe, you can loosen the mix with a little (nut) milk
- 1/3 cup Yoghurt Natural, Greek, nut-based are all fine
- 1/4 cup Vegetable oil Light olive oil, coconut or grapeseed work; EVOO is a little too strongly flavoured
- 3/4 cup Sugar I do a mix of coconut and golden caster but the choice is yours!
- 1 tsp Baking powder
- 1/2 tsp Salt I prefer fine pink Himalayan salt for baking
- 1/2 tsp Baking soda
Optional batter extras
- 1 tsp Vanilla or almond extract
- 1/3 cup Chopped nuts I.e. slivered almonds
- 1 tbsp Golden flax seeds
Streusel Topping (Optional)
- 2 1/2 tbsp Dessicated/shredded coconut
- 1 1/2 tbsp Slivered almonds Substitute any mixed nuts/seeds
- 2 tbsp Flour Oat; plain; almond; gluten-free plain
- 1 tbsp Butter; cubed, cold Ideally use straight from the fridge
Instructions
Prep.
- Preheat your oven to 170C/340F Fan / 190C/375 / Gas Mark 5 and boil your kettle. Into a small bowl, place 200g of dried fruit and just cover them with boiling water.
- Grease your loaf or muffin tins with butter or oil and sprinkle a little flour over the top to prevent any sticking.
Streusel (optional).
- Combine the ingredients in a small bowl. Using a fork, rake the mix to combine them into a crumble and set aside (if your kitchen is very warm, put this into the fridge).
Batter Prep.
- Rinse off the dried fruit; pat dry and chop them into roughly 1-2cm cubes – they don’t have to be perfect, a mix of shapes/textures is good! Set aside.
- Combine your flour(s), salt, baking powder, baking soda and sugar and set aside.
- Whisk or beat together the eggs. Add in your remaining wet ingredients including any optional extras and thoroughly combine together.
- Begin to add your dry ingredients into the wet mix, incorporating around 1/4 of the dry at a time. Mix through until you have a nice smooth batter before stirring in your figs/fruit, any optional extra nuts or seeds.
The bake.
- Evenly share the batter between the loaf or muffin pans. If you made a streusel topping, evenly crumble over both loaves or each muffin-to-be.
- Place into the oven for 40 minutes. If your oven cooks a little unevenly, turn the loaves/tins at the 20 minute mark.
- After the 40 minutes, turn up the heat by 5C (175C Fan) and bake for a final 15 minutes.
- Check the doneness of your loaves by pricking with a toothpick to see if it comes out cleanly. If not, give it another 5 minutes.
- Remove from the oven to cool on a wire rack for at least ten minutes before taking out of the tins and cooling for another 10-20 minutes.
- Serve warm with butter, honey, compote or just enjoy a plain slice!
Video
Notes
We would love to hear what you think of our dish.
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