Banana and Walnut Tea Bread
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- 225 g (8 oz) Self Raising Flour
- 1 x 1.25 ml (¼ tsp) spoon bicarbonate of soda
- pinch salt
- 75 g (3 oz) butter
- 175 g (6 oz) light brown sugar
- 2 medium eggs, beaten
- 450 g (1 lb) bananas weighed with skin, peeled, mashed
- 100 g (4 oz) walnuts, chopped
1. Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease and line the base of two 450g (1 lb) loaf tins.
2. Mix together flour, bicarbonate of soda and salt.
3. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time alternately with the flour.
4. Stir in the remaining flour, bananas and walnuts and place into the prepared tins. Bake for about 1¼ hours, testing after 1 hour, until well risen and dark golden brown.
5. Cool on a wire rack.
6. Serve in slices, buttered if you wish.
2. Mix together flour, bicarbonate of soda and salt.
3. Cream the butter and sugar until pale and fluffy, add the eggs a little at a time alternately with the flour.
4. Stir in the remaining flour, bananas and walnuts and place into the prepared tins. Bake for about 1¼ hours, testing after 1 hour, until well risen and dark golden brown.
5. Cool on a wire rack.
6. Serve in slices, buttered if you wish.
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