Banana and honey teabread

Makes 12 slices

115g (4oz) unsaturated margarine
115g (4oz) light soft brown sugar
115g (4oz) set honey
2 eggs, beaten
225g (8oz) self-raising flour (white or wholemeal)
1/2 teaspoon ground nutmeg or cinnamon
2 large bananas
Squeeze of lemon juice

TO MAKE
1. Preheat oven to 180°C/350°F/Gas Mark 4. Lightly grease and line a 900g (2lb) loaf tin. Beat together margarine, sugar and honey in bowl, until light and fluffy. Gradually beat in eggs, then fold in flour and nutmeg or cinnamon.

2. Peel bananas; mash flesh with a little lemon juice. Fold mashed bananas into teabread mixture until well mixed. Spoon mixture into prepared tin and level surface.

3. Bake in oven for 1 -1.25 hours or until risen, golden brown and firm to touch. If necessary, cover lightly with non-stick baking paper or foil towards end of cooking time to prevent top of loaf over-browning.

4. Cool for few minutes in tin; turn out onto wire rack and serve warm or cold in slices.

This recipe is from the British Heart Foundation booklet, “Food should be fun… and Healthy.” Order your free copy by calling 0879 600 6566

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