Banana Plum Bread

Name: Banana Plum Bread
Prep time: 15 min
Cook time: 60 min
Total time: 85 min
Yield: 15
Ingredients: 1/2 cup margarine, softened; 1/2 cup white sugar; 2 eggs; 2 3/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 cups mashed ripe bananas; 1 cup fresh plums, pitted and chopped

Recipe GLPRea643c92d19f5c

Bread

85 min

183 cal

Servings: 15

Oven

SNAP eligible

A moist and flavorful quick bread that combines ripe bananas with fresh plums, creating a delightful balance of sweetness and subtle tartness. This dairy-free treat is perfect for breakfast, snacks, or dessert, with a tender crumb and fruity bursts throughout.

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Ingredients

1/2 cup margarine, softened

1/2 cup white sugar

2 eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 cups mashed ripe bananas

1 cup fresh plums, pitted and chopped

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with margarine or cooking spray, ensuring all surfaces are coated to prevent sticking.
In a large mixing bowl, combine the softened margarine and white sugar. Beat them together with an electric mixer on medium speed until the mixture is light, fluffy, and creamy, approximately 2-3 minutes.
Add the two eggs to the margarine-sugar mixture, one at a time, beating well after each addition until fully incorporated.
In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. This ensures even distribution of the leavening agents and removes any lumps.
Add the flour mixture to the egg mixture in three equal parts, alternating with the mashed bananas. Begin and end with the flour mixture. After each addition, stir gently with a spatula until just combined, being careful not to overmix. Continue until the batter is smooth and well blended.
Gently fold the chopped plums into the batter using a rubber spatula, distributing them evenly throughout without crushing them.
Pour the batter into the prepared 9x13-inch baking dish, spreading it evenly with a spatula to ensure uniform cooking.
Bake in the preheated oven for 55-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown.
Remove the bread from the oven and allow it to cool in the baking dish for 10 minutes before turning out onto a wire rack to cool completely.

Comments

Grocery List Plus Editorial Staff4

Every ingredient is a weeknight staple at any Charlotte grocer—margarine, sugar, eggs, flour, baking powder, baking soda are pantry standards, and bananas are always available; plums are seasonal (late summer through early fall in North Carolina) but common enough in regular rotation at Harris Teeter, Food Lion, Publix, and Kroger, so no special trip required. The cost per serving is genuinely low, probably under 40 cents, driven by cheap pantry base and bulk plums. The stated 85 minutes is honest for a quick bread—20 minutes active prep, 60 minutes oven time, plus cooling—so no hidden work. This is a straightforward, low-fuss formula that bakes unattended, feeds a crowd at 15 servings, and reheats or stores well for days, making it a reliable weeknight or weekend project. The only deduction: plums are only ideal May through September; a baker in November reaches for canned or frozen, which changes the texture and adds cost, and the recipe shows no Southern nod to regional stone fruit or year-round swaps like applesauce or pears.