Ripe banana loaf

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

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