Tangy Fruit Loaf Recipe

How to Make Tangy Fruit Loaf

1. Preheat oven to 170°C (325°F). Grease and flour a 20cm x 8cm non-stick loaf pan.
2. In a large bowl, cream together 1/2 cup vegetable oil and 1 cup granulated sugar until light and fluffy.
3. Beat in 2 large eggs, one at a time, mixing well after each addition.
4. Stir in 2 ripe mashed bananas, 1/2 cup chopped dates, and 2 tablespoons lemon juice.
5. In a separate bowl, whisk together 2 cups all-purpose flour, 1/4 cup wheat germ, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 cup chopped pecans.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.