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    • Banana Teabread


      • 115g (4oz) unsaturated margarine
      • 115g (4oz) light soft brown sugar
      • 2 tablespoons honey
      • 2 eggs, beaten
      • 225g (8oz) gluten free, self raising flour
      • 1/2 teaspoon ground nutmeg or cinnamon
      • 2 large bananas


      Preheat oven to 180c/350f/gas mark 4.

      Lightly grease and line a 900g (2lb) loaftin.

      Beat together margarine, sugar and honey in a bowl, until light and fluffy.

      Gradually beat in egg, then fold in flour and nutmeg/cinnamon.

      Peel bananas and mash flesh.

      Fold mashed bananas into teabread mixture and mix well.

      Spoon the mixture into loaf tin and level surface.

      Bake for 1 to 1 1/4 hours or until risen, golden brown and firm to touch.

      Cover lightly with foil towards the end of cooking time to prevent top of loaf over-browning.

      Cool for a few minutes in the tin, then turn out onto a wire rack to cool.