Mincemeat Banana Bread with Salted Caramel Butter Recipe

Introduction

This mincemeat banana bread is a delightful twist on a classic favorite, combining the warm spices of mincemeat with the natural sweetness of ripe bananas. It’s moist, flavorful, and perfect for enjoying any time of day with a spread of cinnamon honey butter.

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

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan or gas mark 4). Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.
2. Step 2: Beat the unsalted butter and caster sugar with an electric whisk until light and fluffy. Gradually add the beaten eggs, then whisk in half of the flour.
3. Step 3: Fold in the remaining flour, baking powder, mixed spice, mashed bananas, and mincemeat carefully to combine.
4. Step 4: Pour the batter into the prepared tin and bake for 1 hour. Check doneness by inserting a skewer into the center; it should come out clean. If the top darkens too quickly, cover loosely with foil.
5. Step 5: Allow the bread to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. Step 6: To make the whipped butter, beat the salted butter, honey, and ground cinnamon together with an electric whisk until pale and fluffy. Serve on slices of the bread, toasted if desired.

Tips & Variations

• For a sweet and salty flavor, add a bit of salted caramel sauce to the cinnamon honey butter before whipping.

Storage

Store the banana bread in an airtight container for up to three days at room temperature. Keep the cinnamon honey butter chilled in the fridge for up to five days. Reheat the bread slices by toasting for best results before spreading with butter.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of salted butter for the whipped butter?

Yes, you can use unsalted butter and add a pinch of salt to balance the sweetness when making the whipped butter.

Is it necessary to line the loaf tin with baking parchment?

Lining the tin helps prevent sticking and makes it easier to remove the bread cleanly after baking, so it is recommended.

Mincemeat Banana Bread with Salted Caramel Butter Recipe

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★★★★★

4.9 from 83 reviews

• Author: Ben
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (approximately 12 slices) 1x
• Diet: Vegetarian

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Description

A deliciously moist and fragrant mincemeat banana bread, combining mashed ripe bananas with rich mincemeat and warming spices, baked to golden perfection and served with a cinnamon honey whipped butter.

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Ingredients

Scale 1x2x3x

For the Banana Bread

• 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)

For the Whipped Butter

• 100g salted butter, softened
• 2 tbsp honey
• 2 tsp ground cinnamon

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Instructions

1. Prepare the oven and tin: Heat your oven to 180°C (160°C fan) or gas mark 4. Butter a 900g loaf tin thoroughly, then line the base and sides with baking parchment to ensure easy removal of the bread.
2. Mix the butter and sugar: Using an electric whisk, beat the 150g softened unsalted butter with 90g caster sugar until the mixture is light and fluffy, which helps create a tender texture in the bread.
3. Add the eggs and flour: Gradually whisk in the two beaten eggs, then add half of the 150g self-raising flour. Use a spoon or spatula to gently fold in the remaining flour along with 1 tsp baking powder, 1 tsp mixed spice, mashed bananas, and 150g mincemeat.
4. Bake the bread: Pour the prepared batter into the lined loaf tin and bake in the preheated oven for about 1 hour. Check by inserting a skewer into the center; it should come out clean. If the top browns too quickly, cover with foil to prevent burning.
5. Cool the bread: When baked, leave the loaf in the tin for 10 minutes to set, then transfer it to a wire rack to cool completely before slicing.
6. Prepare the whipped butter: Beat together 100g softened salted butter, 2 tbsp honey, and 2 tsp ground cinnamon with an electric whisk until the mixture is pale and fluffy. This buttery spread adds a sweet and spicy finish to your slices.
7. Serve: For best flavor, toast slices of the banana bread and spread with the cinnamon honey butter while still warm. Store leftover bread in an airtight container for up to three days and keep the whipped butter chilled for up to five days.

Notes

• Use vegetarian mincemeat to keep the recipe suitable for vegetarians.
• If you like, add salted caramel sauce to the whipped butter for an extra sweet and salty flavor twist.
• Cover the bread with foil during baking if it starts to brown too quickly on top.
• The bread will keep well stored in an airtight container for three days.
• The whipped butter should be kept refrigerated and used within five days.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: banana bread, mincemeat, baked bread, spiced bread, holiday baking, cinnamon butter