- 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.