Banana Bread


This is a teabread that is loved by children and adults alike. It is also an excellent way of using up over-ripe bananas.

If you like, you can add some finely grated lemon rind or 1 teaspoon mixed spice for extra flavouring.

To make 1 large loaf you will need 500 g (1 lb) ripe bananas, 250 g (8 oz) self-raising flour, ½ teaspoon salt, 125 g (4 oz) butter or margarine, 125 g (4 oz) caster sugar, 2 lightly beaten eggs and 2 tablespoons honey.

  1. Peel the bananas and mash the flesh with a fork, adding some lemon rind, if liked. Put the flour and salt in a bowl and rub in the butter until the mixture resembles breadcrumbs.

  2. With a wooden spoon, stir in the sugar, eggs, honey and mashed bananas, beating together well. Turn the mixture into a greased and base-lined 1 kg (2 lb) loaf tin.

  3. Bake at 180°C, 350°F, Gas Mark 4 for about 1¼ hours, covering if necessary. Leave in the tin for 5 minutes, then turn out and cool on a wire rack. Serve sliced and buttered.