Yield: 1 Loaf
Measure | Ingredient |
---|---|
250 grams | Self raising flour |
1 teaspoon | Level mixed spice |
½ teaspoon | Salt |
125 grams | Caster sugar |
125 grams | Butter |
1 tablespoon | Honey |
125 grams | Sultanas |
100 grams | Glace cherries |
100 grams | Blanched almonds, chopped |
\N \N | Or walnuts |
500 grams | Very ripe bananas |
2 \N | Eggs |
\N \N | Juice of 1 lemon |
Sift flour, spice, salt, and caster sugar, into a bowl. Chop butter into small pieces and add that, and then all remaining ingredients - remember to peel the bananas first and mash them with a fork. Mix thoroughly. Turn the mixture into a 22cm [9"] loaf tin. Bake at 180c for one hour, then for another ½ hour at 160c. Remove from the tin and cool on a rack. Serve thinly sliced and buttered - like most tea loaves, it tastes all the better for keeping. From Ron's (and Lillian's) Plaice in Blackpool:) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini