Mincemeat banana bread

Start Christmas Day with a delicious breakfast you can make ahead of time. Banana bread is a family favourite, and mincemeat takes it up a notch

  • Prep:20 mins
    Cook:1 hrs
    plus cooling
  • Easy

Nutrition per serving

  • kcal 369
  • fat 23g
  • saturates 13g
  • carbs 37g
  • sugars 0g
  • fibre 2g
  • protein 4g
  • salt 0.5g


  • 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


Add some salted caramel sauce to the whipped butter for a sweet and salty flavour, if you like.


  1. Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin and line the base and sides with baking parchment. Set aside.

  2. Beat the butter and sugar with an electric whisk until light and fluffy, then slowly whisk in the beaten egg, followed by half the flour. Fold in the remaining flour, the baking powder, mixed spice, mashed bananas and mincemeat.

  3. Pour into the tin and bake for 1 hr until a skewer inserted into the middle comes out clean (cover with foil if it darkens too quickly). Leave to cool in the tin for 10 mins, then transfer to a wire rack and leave to cool completely.

  4. To make the whipped butter, beat the butter, honey and cinnamon using an electric whisk until pale and fluffy. If you like, toast slices of the bread and spread with the butter while warm. The bread will keep in an airtight container for three days, and the butter chilled for up to five.

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