Bananas are always available, are relatively cheap, and can be used to make a delicious tea bread with dates and honey. Store one day before eating. You will need a loaf tin measuring 3 ½ X 8 ins (8 X 20cm) across the base.
- 110g (4oz) white Self-raising flour
- 110g (4oz) wholemeal Self-raising flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon salt
- 110g (4oz) margarine
- 110g (4oz) golden caster sugar
- 110g (4oz) dates
- 225g (8oz) peeled bananas
- 4 tablespoons honey
- 2 large eggs
Line the tin with greaseproof paper and grease it. Heat the oven to Gas 4/ 180C.
Chop the dates.
Into a bowl sieve the white flour, bicarbonate of soda and salt, add the wholemeal flour. Rub in the margarine, add the sugar and chopped dates.
Mix the eggs and honey and stir into the dry ingredients. Mash the bananas mix them in. Do not beat.
Put into the tin, place on a baking tray and bake for approximately 1 hour, or until firm to the touch.
Leave in the tin for a few minutes then turn out onto a cooling rack without removing the paper.
Leave to go cold before storing in an airtight container or wrap in foil until the next day.
Butter it or not, as you wish.
Note, ripe bananas are best for this.