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Banana Tea Bread


7 oz (200 g) self-raising flour
1/4 level teaspoon bicarbonate of soda
1/2 level teaspoon salt
3 oz (80 g) butter
6 oz (160 g) sugar
2 eggs, beaten
1 lb (450 g) bananas (unpeeled weight), mashed
4 oz (100 g) nuts (walnuts) coarsely chopped
Baking paper
A little butter for greasing the tin

Quantity is for a rectangular loaf tin 8 1/2x4 1/2". Measures are UK Imperial with metric in brackets.

Butter and line the tin. Sift the flour with the soda and salt. Cream the butter and sugar till pale and fluffy, add the egg a little at a time, beating well after each addition. Add the bananas and beat again. Stir in the flour and the nuts. Put into the tin and bake at 350 F for about 1 1/4 hours till well risen and just firm. Leave in the tin for a few minutes then turn out and cool on a wire rack. Keep for 24 hours before slicing.

Variation Reduce the sugar to 4 oz and replace with 2 rounded tablespoons strong flavoured honey.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.