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Banana Teabread
The teabread will keep fresh for 3 - 4 days if wrapped in foil and stored in an airtight container. This tasty teabread is moist enough to be served plain, but can be buttered. Ideal for picnics. Good way to use up over soft bananas
Ingredients
225 g self-raising flour
1/2 teaspoon ground mixed spice
100 g margarine, softened
100 g light soft brown sugar
2 eggs
500 g bananas, mashed
1 tablespoon Demerara sugar
vegetable oil, for greasing
Preparation
Heat the oven to 180C // 350F // Gas 4.
Grease a 1.75 L loaf tin, line the base with greaseproof paper, then grease the paper
Sift flour and spice into a bowl
Beat the margarine and sugar until pale and fluffy, then beat in 1 egg
Add the remaining egg and 1 tablespoon of the flour mixture and beat vigorously until evenly blended
Beat in bananas
Using a large metal spoon, fold in the remaining flour mixture
Spoon the mixture into the prepared tin and level the surface, then sprinkle over the Demerara sugar
Bake in the oven for 1 to 1 1/4 hours, or until firm to the touch
Cool the teabread for 1 minute, then run a palette knife around the sides to loosen it, turn out of tin and peel off lining paper
Turn right way up and leave on a wire rack to cool completely before slicing
Time: 20 minutes preparation and 1 - 1 1/4 hours baking plus cooling time
Per Slice
195 calories / 825 kj
Makes 12 slices
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