Amanda
23-02-2004, 08:10 PM
BANANA AND HONEY TEABREAD
What you need
Makes 1 x 2lb (900g) Loaf)
8oz (225g) Self Raising Flour
¼ teaspoon of freshly grated nutmeg
4oz (100g) margarine
8oz (225g) Bananas
4oz (100g) Caster Sugar
grated rind of 1 lemon
2 size 2 eggs
6 tablespoons thick honey
For the Topping
2 tablespoons thick honey
nibbed sugar or crushed sugar cubs for sprinkling
What to do
Pre-heat the oven to 180c/350F/Gas 4. Lightly grease and base line a loaf tin with greased greaseproof paper.
Measure the flour and nutmeg into a large bowl and rub in the fat using the fingertips until the mixture resembles fine breadcrumbs.
Peel and mash the bananas and stir into the flour mixture with the sugar, lemon rind, eggs and honey. Beat well until evenly mixed and then turn into the prepared ins and level the surface.
Bake in a pre-heated oven for about 1 ¼ hours or until a fine skewer inserted into the centre comes out clean. Cover the teabread loosely with foil during the end of the cooking time if it is browning too much. Allow the teabread to cool slightly in the tin, then turn out onto a wire rack and leave to cool completely.
For the topping, gently warm the honey in a small pan, then brush over the top of the teabread. Sprinkle with the nibbed sugar.
:cheers: :thumbsup: :bleh:
:thumbsup: :thumbsup: :thumbsup:
What you need
Makes 1 x 2lb (900g) Loaf)
8oz (225g) Self Raising Flour
¼ teaspoon of freshly grated nutmeg
4oz (100g) margarine
8oz (225g) Bananas
4oz (100g) Caster Sugar
grated rind of 1 lemon
2 size 2 eggs
6 tablespoons thick honey
For the Topping
2 tablespoons thick honey
nibbed sugar or crushed sugar cubs for sprinkling
What to do
Pre-heat the oven to 180c/350F/Gas 4. Lightly grease and base line a loaf tin with greased greaseproof paper.
Measure the flour and nutmeg into a large bowl and rub in the fat using the fingertips until the mixture resembles fine breadcrumbs.
Peel and mash the bananas and stir into the flour mixture with the sugar, lemon rind, eggs and honey. Beat well until evenly mixed and then turn into the prepared ins and level the surface.
Bake in a pre-heated oven for about 1 ¼ hours or until a fine skewer inserted into the centre comes out clean. Cover the teabread loosely with foil during the end of the cooking time if it is browning too much. Allow the teabread to cool slightly in the tin, then turn out onto a wire rack and leave to cool completely.
For the topping, gently warm the honey in a small pan, then brush over the top of the teabread. Sprinkle with the nibbed sugar.
:cheers: :thumbsup: :bleh:
:thumbsup: :thumbsup: :thumbsup: